In a small bowl, mix together spinach, cream cheese, Parmesan cheese, jalapenos, salt and pepper.
Place the butterflied chicken breasts on a flat surface. Spread the cream cheese mixture evenly across the two breasts.
Starting with the narrow end, roll up the chicken breast, ensuring the filling stays inside.
Dust each of the breasts with Cajun seasoning, patting it in to ensure it sticks to the chicken breast.
Wrap each chicken breast in 3 slices of bacon each. Place the wrapped chicken breasts in the air fryer basket.
Set fryer to 350°F for 30 minutes. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165F.
Pound the breast. The trick to getting great Bacon Wrapped Stuffed Chicken is to pound the chicken breasts so that they cook quickly. This tenderizes the chicken, which makes it less tough and easier to cook.
Use thighs: You can also use de-boned chicken thighs for this recipe.
Lazy variation: Sometimes when I'm feeling terribly lazy, I've been known to just stuff these with flavored cream cheese and thawed spinach and call it a day. Low carb deliciousness with very little work!
Toothpick the bacon: If you're having trouble with your bacon staying in place, you can try using a toothpick to hold it in place. Once cooked, the toothpick is easily removable and the bacon shouldn't move after that.
Freeze the bacon a little: Usually, if your bacon isn't slightly frozen, it should stick to itself pretty well and hold in place well enough to be used without a toothpick. However, things happen and toothpicks may be necessary.