Preheat oven to 375 degrees F.

Slice a pocket into chicken breasts without cutting the ends or the bottom open.

Being careful not to contaminate the whole jar of bacon jam (you will probably need to scoop out the 4 tablespoons into a bowl, and spoon from that new bowl into the chicken), place one heaping tablespoon of jam into each pocket. Smush it around with your fingers until it covers the bottom of the whole pocket. Repeat for all chicken breasts.

Add ¼ of the cheese to each chicken breast, and smooth out with your fingers so that it reaches the bottom and the sides of the pocket.

Place chicken on a lightly greased baking sheet and sprinkle with seasoning salt.

Bake about 20 minutes. Brush the top of each chicken breast with oil and bake another 10 minutes or until a meat thermometer in the chicken reaches 165 degrees F.