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Preheat your oven to 425 degrees F. Lay each chicken breast on a flat surface. Place your non-cutting hand on top, and with a small knife, carve a flap/pocket into each chicken breast. Don't cut all the way through!
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Heat a small pan and saute the onions and garlic in the olive oil for 1-2 minutes, until fragrant. Season with a pinch of salt and pepper. Set aside.
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In a mixing bowl, combine the cream cheese, spinach, garlic, onions, mozzarella and Parmesan. Mix until the cream cheese is evenly distributed.
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Place 1/4 of the filling into each pocket and flatten slightly to seal the filling in.
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Starting from the top of the breast, wrap one bacon strip around the 1st half of the chicken breast. Repeat with a second slice. You can stretch the bacon a bit to wrap the whole breast evenly. Repeat with the other chicken breasts.
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Place the chicken breasts onto a cooling rack, and place the rack onto a baking pan. Cook at 400 degrees F for 35-40 minutes, until cooked through (175F internal temperature). Turn once during the cooking process to cook the bacon evenly.