• Preheat a skillet with medium heat.
• Slice chicken breasts in half horizontally (so you should have 4 pieces of chicken).
• Wrap two pieces of uncooked bacon around each piece of raw chicken.
• Place bacon wrapped chicken in pan and pan fry over medium low heat for 20-25 minutes, turning several times to ensure even cooking and crispy bacon. Chicken should reach an internal temperature of 160.

Prepare Sauce:

• In a medium bowl, mix softened cream cheese, heavy whipping cream, almond milk, parmesan cheese and onion powder.
• When the chicken has finished cooking, remove from pan and drain bacon grease.
• Add 2 Tablespoons butter to the pan and return to heat, scraping up pieces of bacon that are left in the pan.
• Saute sliced Jalapeños and garlic in butter until Jalapeños are cooked through and garlic begins to lightly brown.
• Pour prepared sauce into the pan and simmer for 10-15 minutes or until sauce has reduced a bit and begins to thicken.
• To serve, top each piece of chicken with a generous amount of cream sauce.