Pound down your butterflied chicken breasts thin, but not too thin, and sprinkle with fresh-ground salt and pepper on each side.

Mix together the two cheese with a dash of fresh-ground salt and pepper in a bowl until well blended.

Once you've hulled your fresh jalapeño peppers, cut them in half length-wise, and spoon in carefully the cheese mixture, sandwiching it shut; set aside on a plate until every pepper is filled.

Flatten each chicken piece onto a cutting board, laying 1-2 pieces of bacon onto the seasoned chicken, then the cheese-stuffed jalapeño pepper, width-wise, and wrap until shut.

Once each piece of chicken is stuffed, cover each stuffed chicken breast in the whisked egg, then bread it in the Panko bread crumbs, and set aside on a plate.

Pour your oil into your large skillet, set it to medium-high and wait until a water droplet sizzles when sprinkled to know it's ready for frying.

Place 4-6 chicken breasts at a time in your large skillet, adjusting heat if necessary (for oil popping wildly).

Turn after about 7-10 minutes, when the chicken breast is browned nicely on one side.

Continue frying until the chicken breast is browned evenly on all sides, turning back and forth, if necessary.

Lift to a towel- or napkin-lined plate to drip and cool off.

Serve warm.