Spinach Stuffed Chicken

Ingredients
1 (10 ounce) package fresh spinach leaves (can also add mushrooms but will need to fully dry)
1/2 cup sour cream
1/2 cup shredded pepperjack cheese (can also add parmesan, feta, etc)
4-6 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
8 slices bacon
Paprika
Garlic powder
Onion powder
Black pepper

Directions
Preheat the oven to 375 degrees F (190 degrees C).
Saute spinach with olive oil and fresh garlic. Let cool. In separate bowl, combine sour cream and whatever combination of cheeses. Add paprika, garlic powder, onion powder and black pepper. Stir cool spinach into sour cream mixture.

Half cook bacon on the stove for about 4 minutes.

Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.