These take a little bit of prep work but are so delicious I never mind the mess.
8 chicken cutlets
8 slices bacon, cooked till almost done and still pliable
1 box frozen spinach, thawed & drained
1 small onion, chopped
2 large eggs
2 Tbsp. Pecorino Romano or Parmesan
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 of a can of cream of celery soup
8 ounces of sour cream
8 toothpicks
Preheat your oven to 350 degrees and grease a 9 x 13 pan. Fry the bacon then place 8 pieces on a paper towel lined plate – I fry a whole package and just save the rest for salads, nibbling, or the dog.
While the bacon is frying, empty the spinach, eggs, cheese, garlic powder, and pepper into a food processor (or you can place in a large bowl) and give it a blitz or two to mix it up. If using a bowl, mix thoroughly. Make at least 8 spinach balls and set aside; you’ll probably have more than 8.
Lay down a piece of bacon, place a piece of chicken on top, place a spinach ball on the chicken and roll them up, place in the greased pan and secure with a toothpick.
Mix the 1/2 can soup and the sour cream together and spoon over the chicken and kinda spread it around gently. Cover with foil and place in the oven. Cook for 30 minutes covered, remove foil and bake for 30 minutes more. Your family will love you!