Preheat your oven to 375*

Core and dice your jalapeños. Dice your bacon as well. Heat askilletover high heat and cook your bacon until crispy. Remove the bacon from the skillet and set on apaper towelto dry. Pour out most of your bacon fat but save just enough to saute the jalapenos in. Saute your diced jalapeños over medium heat for about 1 minute. Shred your block of colby jack cheese.

In a mediumbowlcombine cream cheese, bacon pieces, sauted jalapeños, and shredded cheese. Mix well. Transfer cream cheese mixture into apiping bag.

Slide a sharp, thin, long knife into one end of the chicken breast and create a pocket inside the chicken breast. I like to lay the chicken breast on a cutting board and place my hand on top so i can feel for the knife. Go slow to make sure you dont cut yourself or poke holes in the sides of the chicken.

Cut the tip of your piping bag off so that the hole of the piping bag is the same size as the hole in your chicken. Shove the piping bag into the hole of the chicken and fill the chicken breasts with the cream cheese mixture. Place stuffed chicken breasts on a baking sheet lined with foil.

Bake for 1 hour to 1 hour 30 minutes depending on the size of your chicken breasts. Remove chicken from oven when crispy and let sit for 15 minutes.