In a medium bowl, combine cream cheese, diced jalapenos, shredded cheddar, minced garlic, onion powder, smoked paprika, cumin, and crumbled bacon (if using). Mix thoroughly until fully integrated. Refrigerate for 15 minutes to allow flavors to meld.

Place each chicken breast on a cutting board. Hold your knife parallel to the board and slice horizontally through the middle of the breast, starting from the thicker side, stopping approximately ½-inch from the opposite edge to create a pocket. Open the breast like a book.

Season both sides of each chicken breast with salt, pepper, and garlic powder. Place 2-3 tablespoons of filling in the center of each breast, leaving a ½-inch border around the edges.

Fold the chicken back over the filling. Secure with toothpicks or kitchen twine to prevent filling from leaking during cooking.

If using coating, combine panko, parmesan, and dried parsley in a shallow dish. Press each stuffed breast into the mixture, ensuring even coverage.

Preheat oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat and add olive oil.

Once the oil is shimmering but not smoking, add the stuffed chicken breasts. Sear for 3-4 minutes per side until golden brown.

Add butter to the pan, allowing it to melt around the chicken. Transfer the skillet to the preheated oven.

Cook for 15-20 minutes, until the internal temperature reaches exactly 165°F (74°C) at the thickest part (verify with meat thermometer).

Remove from oven and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute and filling to set.

Remove toothpicks or twine before serving. Optionally drizzle with any pan juices.