Preheat the oven to 400. Place bacon in a casserole dish and bake for 20 minutes or until just slightly crisp. Remove and cut into one-inch strips.
Cut slits in the chicken most of the way through, as shown in my photos. Make stacks with one piece each of jalapeno, cheddar, and bacon. Insert one stack into each slit.
Place the chicken back into the dish you cooked the bacon in. Return to the oven and bake for 40 minutes or until the chicken is 160 on a meat thermometer.
Meanwhile, whisk together the sauce ingredients. Serve the chicken with the cream sauce.
Notes
Nutrition: The nutrition facts are for one stuffed chicken breast. There are 1.3 NET carbs per serving.Substitutions: Feel free to swap out the cheddar with any of your favorite cheese. Go for something that melts well, like mozzarella or Pepper Jack. To Reheat: Warm in the microwave for 1-2 minutes. Cover with a damp paper towel so it doesn't cause a mess, and it stays moist. To Freeze: You can freeze the cooked chicken in a freezer-safe container. It will last 2-3 months—thaw before heating and eating.