Preheat oven to 350°

In a skillet, partially cook bacon until it just starts to curl, but isn't yet crispy. You will be wrapping it around the chicken, so you want it to be flexible and it will crisp in the oven.

Chop up the green onion into bite-size pieces.

In a bowl, mix together the cream cheese, about 3/4 of the green onion (save some for garnish), and garlic powder. Add salt and pepper to taste.

On a cutting board, cover the chicken with a piece of plastic wrap. Use the flat side of a meat tenderizer to flatten to about 1/4" thick. Season both sides of the chicken breast with salt and pepper.

Cover the chicken breast with the cream cheese mixture. Roll the chicken breast together with the seams down.

Wrap the bacon around the chicken breast. About 3 slices of bacon should cover each piece. If needed, use toothpicks to hold in place.

Bake in the oven for 30 - 35 minutes until chicken reaches an internal temperature of 165° on a meat thermometer.

Broil for a few minutes to crisp the bacon.

Serve with the remaining green onion. Enjoy!