Spinach Stuffed Chicken With Bacon

10 slices of "clean" bacon, (nitrate, nitrite free, etc.), divided

1/2 cup red onion chopped

4 large garlic cloves chopped

3/4 pound of spinach, chopped

4-5 boneless skinless, organic, free range chicken breast 

dried Thyme

Preheat your oven to 375 degrees.  Take 6 slices of bacon and chop them up into about 1/2 inch pieces and fry them in a med-large skillet until nice and brown.  Then remove the bacon from the pan  and saute the red onion in the bacon grease for a few minutes.  Add in the garlic cloves and saute until the onion is translucent.  Add the spinach, sprinkle with salt and pepper, simmer just until the spinach is wilted nicely, and remove from heat to cool slightly.  Stir in the precooked bacon peices.

Then taking your chicken butterfly each chicken breast and spread filling evenly on one half of each chicken breast.  Then flip the other side of the chicken back over to cover the spinach filling, and wrap each with an additional slice of bacon.  Place in a glass baking dish, sprinkle lightly with salt, pepper and dried Thyme leaves. 

Bake uncovered at 375 degrees for 35 minutes, then increase temperature to 500 and bake for 10 minutes more to brown the bacon.  If it is not brown enough you can broil the chicken for a few minutes, but be sure to watch it!  Serve and enjoy.

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