All right, now that we've got our chicken prepared with
our bacon and mozzarella, we're going to be adding our
whipped cream cheese here into our bowl.
Already I'm adding in some jalapenos, just pickled jalapenos, so
not too spicy, but a little bit of spice.
All right, now I've got some artichoke hearts here.
They are quartered, but what I'm going to do is
I'm just going to kind of take these and smash
them up into smaller pieces just like this.
I love artichokes.
I don't think there's anything wrong with artichokes from the
can.
I know some people are against canned vegetables, but you
know, when you get in a jar, they often come
with oil packed in oil.
And I want to keep this a little lighter.
I don't want all that oil in with my meal
here, so I am just using them from the can.
And as long as you check that your can is
BPA free, then you shouldn't have a problem with using
canned vegetables.
Just my take on that.
They're affordable.
They say, you know, they're canned at the peak of
freshness and they retain that freshness.
All right, I'm going to come in with some onion
powder here.
Perfect.
Just do this to your taste.
I'm going to use some garlic powder.
I love garlic powder.
So if you don't like it as much as me,
you don't have to put as much putting some salt
in here and some pepper.
All right, we're going to get this all mixed up
and incorporated.
This is going to be a really oven pretty.
This is going to be a really delicious, easy summer
meal.
Super great for the family.
Just going to bring our chicken back in now really
quickly.
I'm just going to put a little bit of salt
on these chicken breasts.
I know the filling is going to give them a
great flavor on top there, but let's just get these
guys ready, all right?
Now we're just going to kind of put in some
of this filling right on top of our chicken breast
there.
I'm just starting with not too much.
I want to start kind of gently before I figure
out exactly how much I'm going to put on there.
What do you think, Marty?
We should put cover the whole chicken and kind of
work it into the yeah, indoor seam here with our
mozzarella cheese.
I don't want to overload my bacon, which I might
have kind of done on this one right now, but
this is going to be so tasty and super easy.
We did this in just minutes already.
All we got these all covered.
Now.
I'm just going to start wrapping my bacon right around
my chicken here.
And as Marty pointed out, we're probably going to need
a little toothpick to secure some of this bacon because
these chickens are full.
Alrighty, alrighty y'all.
I'm going to make these at 400° for about 30
minutes.
Alrighty y'all.
We ended up cooking our chicken for probably closer to
45 minutes.
I kept checking the internal temperature because we want to
make sure we got to 165 and we did put
them in this basket at Marty's suggestion.
I think this is a great suggestion because it helped
just the grease drain off and run off the chicken.
But I'm really excited to try this.
We got our cheese a little well, stuck there.
Oh, look at that melty cheese.
Just looks so good.
Bring this right here.
Our bacon did shrink a bit.
If you had longer pieces of bacon, that might be
might be good.
And now let's see here.
Oh, la, la.
All right, I'm gonna get myself.
Oh, that cheese, that jalapeno with our artichoke, that's so
good.
Got twos stuffed into the slit of our chicken.
Really nice, decadent.
And then the jalapenos with that artichoke.
Delicious.
You got to try it.