Stuffed Chicken Breast

Ingredients:

2 chicken breasts, butterflied and pounded flat
1 cup mushrooms, sliced
4 strips of bacon (I use Kirkland pre-cooked to save time and mess), chopped

1 teaspoon minced garlic
3 cups fresh spinach

1/4 cup vegetable broth, 3 Tablespoons divided

salt and pepper & red pepper flakes, to taste

Instructions:
1. Preheat oven to 350 degrees.
2. In a medium skillet on medium/high heat, add mushrooms, bacon, and garlic.  Saute for about 2 minutes. (If you're cooking raw bacon, you will want to saute the bacon first until nearly cooked.  Drain some of the fat and add mushrooms and garlic. Saute for another 2-3 minutes.) 

3. Add spinach and 3 Tablespoons vegetable broth, stirring frequently until spinach is wilted.

4. Place mixture into the middle of your butterflied chicken and secure closed with toothpicks.

5. In a greased baking dish, carefully add butterflied chicken and sprinkle with salt and pepper and red pepper flakes.

6. Add remaining vegetable broth to the baking dish and cover with foil. 

7. Bake for 25-30 minutes, until pink juices run clear. Serves 2.