Chicken Florentine

3 Chicken Breasts (boned/skinless)
1 Bunch Spinach
1 Medium Yellow Onion Chopped
2 Cloves Garlic Minced
4 tbs Bread Crumbs
2 tbs Cup Canola Oil
1 Cup Chicken Stock
1/2 Cup Bacon* (5 thick slices)
1/3 Cup Parmesan Cheese Grated

*Substitute with sun dried tomatoes if needed

One at a time, place chicken breast between two sheets of plastic wrap and pound flat. Clean and dry spinach thoroughly and place in pan on low heat. (1.) Saute until wilted (about 5 minutes). (2.) Place spinach in a sheet of cheesecloth (or a clean towel), squeeze dry, chop and set aside. (3.) Cook bacon in a skillet and then set aside — saving the juices in the pan. Once cooled, remove all fat from bacon and break into small pieces. (4.) Add onion and garlic to skillet with remaining bacon juices and cook until translucent. Remove and put in mixing bowl — saving juices in pan. Add cooked bacon and chopped spinach to sauteed onions and garlic. Add parmesan and breadcrumbs and mix thoroughly. Take 1/3 of the mixture and cover one side of a single chicken breast. (5.) Starting with the smaller side, roll the breast up and secure with butcher's string or toothpicks. Repeat for the remaining two breasts. (6.) Add canola oil to pan with remaining juices and heat. Brown chicken breasts thoroughly on all sides. Reduce heat to medium, add chicken stock, cover and simmer until chicken is cooked through (about 5 minutes). Remove from heat and allow to rest. Reduce remaining juices in pan over low heat, slice, add reduction and serve!

Luscious!