I was worried I’d never taste my aunts’ cooking again, but I found the recipe and it’s more delicious than ever!

Preheat your oven to 375°F (190°C).

Using a sharp knife, carefully cut a pocket into each chicken breast, being cautious not to cut all the way through.

In a bowl, mix together the cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Italian herbs, salt, and pepper until well combined.

Stuff each chicken breast with the cheese mixture, ensuring the filling is evenly distributed.

Wrap each stuffed chicken breast with two slices of bacon, securing with toothpicks if necessary.

Place the bacon-wrapped chicken breasts on a baking sheet lined with parchment paper.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.

Allow the chicken to rest for a few minutes before serving.

For a different flavor profile, try adding chopped sun-dried tomatoes or spinach to the cheese filling. You can also experiment with different cheeses, such as cheddar or gouda, for a unique twist. If you prefer a bit of heat, add a pinch of red pepper flakes to the filling. To make the dish even more aromatic, consider adding fresh herbs like basil or parsley to the cheese mixture. For a crispier bacon exterior, finish the chicken under the broiler for a minute or two, keeping a close eye to prevent burning.