Spinach-Stuffed Chicken Breasts

Ingredients

• 4 slices bacon chopped
• 1  eggs slightly beaten
• 9 oz spinach frozen thawed
• 2 cloves garlic finely chopped
• 4 oz pizza cheese shredded italian
• 0.5 cup onion chopped
• 0.5 teaspoon pepper 
• 6 servings rice hot cooked
• 24 oz chicken breast boneless skinless
• 0.5 teaspoon thyme leaves dried
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp.
2. Remove bacon from skillet, reserving fat in skillet.
3. Drain bacon on paper towels; crumble and set aside.
4. In same skillet, cook onion and garlic in bacon fat over medium-high heat 2 to 3 minutes, stirring frequently, until onion is tender.
5. Remove skillet from heat; set aside. In medium bowl, mix spinach, egg, thyme and cheese. Stir in onion mixture and bacon.
6. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup spinach mixture into pocket in each chicken breast.
7. Sprinkle pepper over chicken.
8. In same skillet, heat oil over medium-high heat.
9. Add chicken; cook uncovered 8 to 10 minutes, turning once, until light brown on all sides. Reduce heat to low. Cover; cook 10 to 20 minutes longer, turning if necessary, until chicken is no longer pink in center (170F).
10. Serve immediately with rice.