Mexican Chicken With Jalapeno Popper Sauce

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3 Chicken Breasts

A Sprinkle of Cumin per Breast

A Sprinkle of Chili Powder per Breast

A Light Sprinkle of Salt per Breast

2 Cloves of Garlic, Minced

3 Jalapenos, Seeded and Chopped

4 Oz. of Cream Cheese

1/2 Cup of Chicken Broth (Use 1 Cup to 11/2 Cups for a More Liquidy Sauce)

3 Slices of Bacon

1 Tbsp of Fresh Cilantro or 1 tsp of Dried

3/4 Cup of Shredded Cheddar

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