Blue Cheese and Spinach Stuffed Chicken

I started getting Rachael Ray's magazine about 2 years ago and always have enjoyed her recipes. I saw this recipe on her website and it has been a hit with my family ever since. I just use spinach instead of the spinach/arugula combo she used and I added a little olive oil to the cheese/spinach stuffing. Yum!

6 boneless, skinless chicken breasts
1 large bag of baby spinach
1 cup blue cheese crumbles
12 pieces center cut bacon
1 1/2 Tbl olive oil
1 tsp black pepper


Preheat oven to 400 degrees. 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. In a separate bowl, combine the cheese, baby spinach and olive oil. Mix well and stuff into breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Bake chicken at 400 degrees for about 30 minutes. If necessary, turn oven up to 425 degrees and bake an additional 10 minutes to crisp bacon.