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Preheat oven to 375 F.
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1.
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Fry your bacon in a skillet over medium heat.
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Once its crispy remove the bacon to a plate and reserve the drippings in the skillet.
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When bacon has cooled chip it up.
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In a large bowl, combine cornbread, onion, garlic, bacon, spinach, salt and pepper.
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2.
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Add 4 tablespoons of butter into the skillet over medium heat and melt it in with the bacon drippings.
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3.
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Add butter/bacon oil mixture to the cornbread mixture.
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Stir to combine.
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4.
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Preheat oven to 375 F. Using a small knife, make a small incision in the chicken breast without going all the way through.
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In order to do this, turn the breast onto its side with the fattest part facing up; gently slice through the breast from top to bottom without opening up the pocket too much.
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I also used my finger to slightly stretch the cavity.
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5.
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Using your hand, place approximately 1/2 cup of stuffing into each breast.
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6.
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Wrap the meat around the stuffing and secure the chicken closed with a toothpick.
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7.
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Place the stuffed chicken on a baking sheet that youve lightly sprayed with non-stick spray.
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Cover with foil.
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8.
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Bake at 375 F covered for 30 minutes.
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9.
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Remove the foil and cook for 5-10 minutes until lightly browned.
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When done remove the pan from the oven and reserve the pan drippings.
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10.
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Serve with mashed potatoes and mushroom gravy.
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Quick mushroom gravy: Scrape the pan drippings from the baking sheet into a small skillet.
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Add 3 tablespoons of butter and saute on medium low with 1 tablespoon chopped onion and 3 sliced baby portobello mushrooms.
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After 3 minutes, add 1/2 tablespoon flour.
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Stir and allow to cook for 1 minute.
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Slowly add 1/4 cup whole milk while stirring in order to incorporate and prevent lumps.
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Slowly add 1/4 cup water and bring to a simmer.
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Add salt (1/8 teaspoon) and pepper (dash) or to taste.
