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Prepare the Chicken:
Butterfly the chicken breasts by cutting them in half horizontally, being careful not to cut all the way through.
Open the chicken breasts like a book and place them between two sheets of plastic wrap.
Pound the chicken to a uniform thickness using a meat mallet or rolling pin.
Season both sides with salt, pepper, and smoked paprika.
Prepare the Filling:
In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, chopped garlic, and chopped parsley until well combined.
Assemble the Rolls:
Spread a generous amount of the cheese mixture on each chicken breast.
Place 2-3 jalapeño strips on top of the cheese mixture.
Carefully roll up the chicken breasts, starting at the narrowest end, and secure with toothpicks.
Wrap with Bacon:
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