Mix all marinade ingredients together, pour over chicken breast, and marinate for 15-30 mins.
While chicken is marinating, mix all dip ingredients together, cover with plastic wrap, and refrigerate.
Preheat oven to 425°.
Preheat grill pan over med-high heat.
Once pan is screaming hot, grill chicken breast, about 5-6 minutes on each side. Remove from heat, place on a plate or cutting board and cover with tin foil. Let rest for a minimum of 5 minutes so the juices can redistribute.
While chicken is resting, slice jalapenos in half lengthwise and remove seeds and membranes.
Place on non-stick cookie sheet until ready to stuff.
Chop bell pepper, celery, and fresh herbs and mix with cream cheese, gorgonzola cheese, hot sauce, garlic powder, salt, and pepper.
Dice chicken into small cubes and add to cheese mixture, stirring until well incorporated.
Mix bread crumbs and cheddar cheese together.
Sprinkle each stuffed pepper with the bread crumb mixture, spray with parkay spray, and bake for 25 minutes.