Spinach and Bacon Stuffed Chicken Thighs

Directions

• Preheat the oven to 425°F.
• On a baking sheet, place the bacon slices about ½ inch apart. Put the sheet in the preheated oven. Cook for 10 to 15 minutes, or until crispy. Set aside to cool. Maintain the oven temperature.
• In a large skillet over medium-high heat, melt the butter. Add the spinach and garlic. Cook until the spinach wilts, about 2 minutes. Remove the spinach from the skillet. Set aside.
• Chop the cooled bacon into small pieces.
• In a large bowl, mix together the cream cheese, sauteed spinach, and chopped bacon.
• On a flat surface, lay out the chicken thighs. Spread the meat open so the thighs lay flat. Place an equal portion of the cream cheese mixture on each piece of chicken.
• Top each with the Swiss cheese, equally divided.
• Close the thighs. Secure with toothpicks. Season with the salt and pepper. Place the chicken thighs in a baking dish.
• Put the baking dish into the preheated oven. Bake for about 18 minutes. With a meat thermometer, check the internal temperature. It should reach 165°F before serving.