You can spend hours online image searching ‘jalapeño popper chicken‘ (speaking from experience). It’s a total belly-boner situation.

In my opinion It’s the most literal form of visual food porn. Well there’s that and filming an actual porn with some food.

For some reason no one has had the audacity to stick a nice hunk of JPC – that’s jalapeño popper chicken for those of you who start paying attention 3 paragraphs in – between two slices of bread and serve it up on a comfortable looking bed of avocado.

That’s what we’re going to do today.

The first step is to flatten and season your boneless chicken breast. Season liberally. I used some cracked pepper, salt, crushed red pepper and some Italian seasoning.

Fill a few jalapeños with cream cheese, I cut the tops off and scooped out the majority of seeds, but I made sure to leave some so I could experience that sweet jalapeño heat.

Time to get the jalapeños wrapped up in the chicken. Once you have the chicken all wrapped up be sure to season the outside of it as well.

Next step: Thick-ass bacon. I used some Black Label Maple Black Pepper bacon because its delicious.

Get the chicken into a hot pan. The cast iron is nice because you can go from stop top to oven.

When the bottoms of the chicken breasts have a nice sear to them slide them in the oven at 375° for 35-40 minutes, or until bacon looks cooked. I finished them off under the broiler for a couple minutes to crisp the bacon up a bit more.

Finally you’ll build your sandwich. You’ll notice the chicken is HUGE. I think the only real way to battle this would be to cut the jalapeños in half the long way. It was a wide load to stuff into my mouth….but I still managed.