Preheat the oven to 400 degrees.

With a sharp knife, make a cut lengthwise in each chicken breast to create a little pocket in the center. Do not slice all of the way through the chicken breast and cut it into two pieces. Instead, make an incision that allows you to make a space in the center to be stuffed.

Place 4 oz. of softened cream cheese and 2 oz. of shredded cheddar jack cheese into a mixing bowl, and combine them together with a fork.

Cut the top off of each of the jalapeno peppers, cut them in half lengthwise and use a spoon to scoop out and discard the seeds.

Stuff one half of each pepper with the cheese filling. Mound the filling up a bit within the pepper half. Put the two slices of each jalapeno pepper back together again so that it forms a whole stuffed jalapeno.

Place one stuffed jalapeno pepper inside the pocket of each chicken breast, and close the chicken breast down around it. If you cannot do this, you can secure the chicken breast closed with some cotton thread or a toothpick.

Place the beaten egg in a shallow bowl, and lay the almond flour and crushed pork rind crumbs on two separate plates.

Dip each chicken breast in the almond flour, egg and then the crushed pork rind crumbs, being sure to coat both sides.

Top each chicken breast with salt and pepper to taste.

Place the chicken on a baking rack or baking sheet, and cook for 25-35 minutes until the chicken is cooked through and the top is browned and crispy.

Enjoy!