For the chicken
4 small chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon oil
4 slices bacon chopped
1 tablespoon butter
6 ounces shredded cheese
For the cream cheese filling
4 ounces cream cheese softened
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon celery salt
1/4 teaspoon dried dill
Preheat the oven to 200C/400F. Grease a 13 x 9-inch baking dish and set it aside.
Pound the four chicken breasts until ¼ inch in thickness. Sprinkle with salt, pepper, and garlic powder.
Add olive oil to the non-stick pan and place over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and keep the bacon grease in the pan. Add the butter and when hot, and the chicken breasts and cook 2-3 minutes per side, until golden.
Transfer the chicken breasts into the baking dish and pour the pan juices over them.
In a small bowl, whisk together the cream cheese and spices until combined.
Evenly distribute the cream cheese mixture on top of each chicken breast. Sprinkle half the cooked bacon on top, followed by the shredded cheese.
Bake for 15 minutes, until the chicken is cooked through and the cheese has melted. Remove from the oven and serve immediately.