Preheat oven to 350 degrees.
In a medium bowl combine cream cheese, greek yogurt, garlic, bacon, jalapeno peppers, cheddar cheese, romano cheese, onion powder, and pepper. Mix together until all of the ingredients are combined. Give it a quick taste. Add salt if needed. *I find the amount of salt depends on the bacon. Some bacon is saltier than others. Set aside.
If the chicken cutlets are still on the thick side then place the chicken cutlet between two pieces of plastic wrap and use a meat mallet or rolling pin to pound it out to about ½ inch thick. The chicken will roll up – and stay rolled up – when it is about ½ inch thick.
Divide the jalapeno mixture among the 6 chicken cutlets. Roll up and sprinkle with a little salt and pepper.
Place the panko breadcrumbs into a medium bowl. Dip each rolled chicken cutlet into the panko (coating all sides) and place on a baking sheet that has been sprayed with cooking spray.
Bake for 40 minutes. Serve hot.