Preheat oven to 375 degrees.

Cut the stems of jalapeño peppers, cut in half the long way, take out seeds (unless you want a lot of spice keep some seeds in). Cut them into strips. *** I would recommend wearing gloves when handling the jalapeños. If you don't have gloves, make sure to wash your hands with hot water and grease cutting soap immediately after. The oils from the jalapeños have a lot of spice. The last thing you want to do is rub your eyes, or put your fingers near your eyes without washing them.***

Place chicken breast in casserole dish touching each other. Season your chicken with salt, pepper and garlic powder.

Spread softened cream cheese all over chicken evenly. If you are having a hard time spreading the cream cheese, zap it in the microwave for 20 seconds. That should help.

Place your jalapeño peppers on top of the cream cheese.

Add your sharp cheddar cheese.

Bake in preheated oven for 40-45 minutes. When there is 5 minutes left, sprinkle your crumbled bacon on top and cook fro remaining time.

Chicken is done when it reaches an internal temperature of 165 degrees.