Bacon wrapped stuffed chicken

By Anonymous -
This is adapted from a Rachel Ray recipe, and it was really good. Next time, though, we'll make the pockets deeper so we can get more of the filling in each breast.

4 pieces boneless, skinless chicken breasts
salt and pepper
4 to 5 ounces blue cheese (or Asiago) crumbles
A handful arugula leaves from bulk bins, chopped
A handful baby spinach leaves from bulk bins, chopped
4 slices bacon

Preheat oven to 425 degrees F.
Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.

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