This is super quick and easy (from the paleomg.com website)
4 large chicken breasts (butterflied and pounded flat)–We didn’t pound them flat and they still turned out amazing
6oz portabella mushrooms, roughly chopped
5 strips bacon
4-5 cups fresh spinach
2 cloves garlic, minced (We buy the pre-minced stuff from the produce section to save time since we use so much garlic!)
Salt and pepper to taste
Preheat oven to 350 degrees. Place a large skillet over medium high heat, cook the bacon and roughly dice. Pour excess fat from bacon, leaving behind 3Tbs in the pan. With the pan still over medium high heat, toss in the garlic and mushrooms and sprinkle in salt and pepper.
Once mushrooms have begun to soften, add spinach and a little more salt and pepper.
Cover and let steam until spinach beings to wilt–once wilted, remove pan from heat and add in bacon, mix well.
Place mixture into the middle of the butterflied chicken. Fold chicken over to make a little pocket and use toothpicks to keep it closed.
Place stuffed chicken breasts on a parchment/foil lined baking sheet and bake for 18-20 minutes.