Slice each jalepeno pepper in half length wise, remove the rib and seeds.
In a bowl, combine the cream cheese and shredded cheddar. Soften in the microwave for 10 seconds, or just until you are able to combine them. Add the garlic powder, salt and pepper and mix well.
Spread the mixture into each half of the jalapeño peppers.
Put the two halves back together. Then cut a pocket into each chicken breast and stuff each jalapeño pepper (both halves) inside and close.
Take 3-4 slices of bacon (depending on the size of the chicken breast) and wrap tightly around the chicken to seal up the pocket.
Place them in a baking casserole dish, seam sides down. Bake for 35 minutes or until the chicken reaches a temperature of at least 165F. Increase the temperature to 450F and bake another 5 minutes or until the bacon has browned.
Allow to cool slightly before cutting into and serving.