Chicken Stuffed with Feta, Spinach, and BACON!

OK, the saying it true, right?  Everything is better with bacon?  I tested the theory out tonight with our dinner.  This is a twist on an old dish that we really love, except I changed it up a bit.  This usually has onion and lemon zest in it, but since I didn't have either of those and I had some bacon already cooked up and chopped in the fridge that we didn't put in our quiche last night, I decided to put the bacon in it instead.  And yep, the saying is true, everything IS better with bacon!

Chicken Stuffed with Feta, Spinach, and BACON
written by Rachel L @ http://cookingformyfamily.blogspot.com

3-4 chicken breasts
1/4 pound cooked bacon, chopped small
1/2 package of chopped frozen spinach, drained well
handful of crumbled feta cheese
1 squirt of lemon juice
1 pinch of salt
1 sprinkle of garlic salt

Take the chicken breasts and slice them open to make a pocket in the breast.  You want it big enough to hold quite a bit of stuffing but to keep the chicken pretty sturdy so it doesn't fall apart.  Then you make the stuffing.  Take all ingredients except chicken and mix well in a bowl.  Take the stuffing and gently fill the pockets you made in the chicken, careful not to split them too much.  Place in an oven dish and cook uncovered on 350 until the chicken is done (mine took almost an hour).

We served it with mashed potatoes and it was awesome!  I definitely will try it like this again.

*Note - If you put the quiche from last night on one day of the menu plan and then this for the next night, you'll save a little money by using some of the same ingredients (spinach, bacon, feta) in two totally different tasting dishes.