Ingredients:

2 Cups Broccoli Florets, chopped into small pieces

1 Medium White or Yellow Onion, sliced

2 Cloves Catch a Fire Jalapeno Garlic, sliced finely

1 TBSP Ghost Pepper Flakes

Salt and Pepper

½ Cup Chopped Parsley

5 Chicken Breasts

3 cups Shredded Mozzarella Cheese

15-20 Slices Turkey Bacon

Extravagonzo Roasted Garlic Culinary Oil

Directions:

1. Pre-heat oven to 350 degrees.
2. In a medium-sized saucepan, boil broccoli for 5-10 mins or until tender.
3. Drain broccoli and set aside in a small bowl.
4. Heat  2 TBSP Extravagonzo Roasted Garlic Culinary Oil on stove on medium-low heat in a small frying pan.
5. Add onions and Catch a Fire Jalapeno Garlic to pan and sauté for 15-20 minutes or until tender.
6. Add onion/ Catch a Fire Jalapeno Garlic, Ghost Pepper Flakes, parsley, and cheese to broccoli. Add salt and pepper to taste.
7. Place chicken breasts in a large freezer plastic bag and pound with a meat-pounding mallet (or a rolling pin if, like me, you don’t have one) until about ½ inch thick.
8. Slice chicken along one side to make a pocket. Take care to ensure that you do not cut all the way through the filet.
9. Distribute broccoli filling evenly inside the chicken breast pockets.
10. To assemble: Place two slices of bacon on a cutting board vertically next to each other, about ½ inch apart.
11. Place chicken breast across the center of the bacon slices, horizontally.
12. Wrap the ends of the bacon slices up over the top of the breasts.
13. Place another slice of turkey bacon vertically on top of the chicken breast, in between the other two turkey bacon slices, so that its ends will sit under the breast. This will ensure that all three slices remain in place while cooking.
14. Repeat for all chicken breasts and place in baking dish.
15. Lightly brush top of breasts with Extravagonzo Roasted Garlic Culinary Oil to ensure that the bacon browns while cooking.
16. Bake at 350 degrees for 50 minutes, or until chicken reaches 180 degrees on a meat thermometer.

Serves 5.