Cook the bacon and set aside ½ tablespoon of the bacon grease. Crumble the bacon once it’s cooled and set aside.
Preheat the oven to 375F and line a baking sheet with parchment paper and lightly spray with nonstick spray.
Cut a pocket into the side of each chicken breast. Make sure to not cut all the way through (as shown in the picture).
Whisk the egg and egg whites together in a small bowl and lay out the flour on a flat plate. In a small bowl, mix the bread crumbs, parmesan cheese, ½ teaspoon of garlic and 1 teaspoon italian seasoning and spread out on another flat plate.
In a small bowl, mix together the cream cheese, 1 teaspoon garlic powder, crumbled bacon and shredded mozzarella cheese.
Divide the cream cheese mixture into the 4 chicken breasts spreading out to cover it as much as possible. (see picture) Fold each chicken breast closed.
Roll each stuffed chicken breast in flour and dip them carefully in the egg mixture and then roll in your bread crumb mixture. Set the stuffed and coated chicken breasts onto a plate until you’re ready to cook.
Heat the bacon grease in a large frying pan over medium then sear each side of the chicken breast for 1-2 minutes.
Place them on a baking sheet and bake in oven for 35 minutes.
Let cool for a few minutes before digging in! Enjoy.