In a saucepan, heat oil over medium heat. Add the jalapeno and sautee for 1-2 minutes. Add the garlic and cook for 30 seconds.
Reduce the heat to low and add the cream cheese. Stir until cream cheese has melted. Stir in the sour cream. Add the chicken and stir to coat. Quickly stir in the cheese and remove from the heat.
For the rolls: Place the Panko breadcrumbs on a plate. Brush the cut side of the rolls with melted butter and press each roll onto the crumbs and then place the roll crumb side up on a cooking sheet. Broil for 1-2 minutes or until crumbs turn golden brown.
Use about 1/3 cup of the chicken mixture for each roll. Top with crumbled bacon and serve.