Spinach and Gorgonzola Stuffed Chicken Breasts

Recipe courtesy of Jo Davison
Serves 6
1 pkg of frozen chopped spinach, thawed
8 oz. Gorgonzola cheese, crumbled
1/2 cup Mayonnaise
1 garlic clove, minced
6 boneless, skinless chicken breasts
Salt and Pepper
Lemon pepper
6 slices of Bacon
Heat oven to 325 F.  You will need a large baking dish with a wire rack in it.  In a clean dish towel, place the spinach in it and squeeze all of the liquid out.  In a medium bowl, mix the spinach, cheese, mayo and garlic.
Pound out each chicken breast between two sheets of waxed paper or in a large zip lock bag to about 1/8 inch thickness, lightly season on both sides with S & P, lemon pepper and paprika.  Divide filling and place in the center of each chicken breast.  Roll up and secure with toothpicks.  Wrap a slice of bacon around each piece and place in the baking dish.
Bake at 325 F for 45 minutes or until internal temperature reads 160.
Before serving, remind your eaters that toothpicks need to be removed. :)

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