Preheat your oven to 350. Prepare a 13x9 baking dish by lightly buttering it or spraying with non-stick cooking spray.

Set aside 1/2 cup of the shredded cheese and about 1/4 of the bacon pieces.

In a medium bowl combine the cream cheese and mayo. Stir until well combined.

Add in the remaining shredded cheese, bacon and green onion pieces. Stir until everything is well incorporated. Set the mixture aside.

Now we're going to prepare the chicken. For this recipe I like to have thin pieces of chicken instead of thick breasts because they cook faster and you get plenty of the topping with every bite of chicken. So I like to slice them in half.

To do this lay the chicken breast flat on a cutting board or other work surface.

Hold a sharp knife along the long side of the chicken breast, slice through the breast as evenly as possible, creating two cutlets.

Now pat the chicken dry with paper towels and season with salt and pepper.

Place butter or olive oil in a large non stick or cast iron skillet and heat over medium-high heat. Once the skillet is warmed up add the chicken and cook for a few minutes on each side until the chicken is a nice golden brown. You don't need to cook it all the way through, it will continue cooking in the oven. We just want to sear it to give it some nice flavor.

Place the seared chicken across the bottom of the prepared baking pan in an even layer.

Spread the cream cheese mixture across the chicken as evenly as possible.

Sprinkle with the reserved shredded cheese and bacon pieces.

Bake for 30-40 minutes or until the internal temperature of the chicken reaches 165. Your cook time may vary depending on how thick your chicken is. I like to use a meat thermometer to check so they don't overbake. But a good indicator is the topping being nice and melted and the chicken juices on the bottom of the pan.

Serve warm.

Store leftovers refrigerated in an airtight container.