Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.

Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble once cooled.

In a small mixing bowl, combine the softened cream cheese, crumbled bacon, finely chopped chives, 1/4 tsp garlic powder, a pinch of salt, and a pinch of black pepper. Mix until well combined and creamy.

Carefully butterfly each chicken breast: lay a chicken breast flat on a cutting board, place your hand on top, and slice horizontally through the thickest part almost all the way to the other side, opening it like a book. Do not cut all the way through.

Rub each butterflied chicken breast with olive oil, then season both the inside and outside with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.

Spoon about 2-3 tablespoons of the cream cheese and bacon filling into the center of one side of each butterflied chicken breast. Fold the other side of the chicken over to enclose the filling. If desired, secure the edges with toothpicks to keep the filling inside during baking.

Place the stuffed chicken breasts in the prepared baking dish.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.

Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.