Preparations:

In a non-stick frypan place the spinach and cook, stirring, for several minutes until the leaves have wilted. Leave to cool. Squeeze the water from the spinach and use a large knife to chop the spinach roughly. Add this into a bowl with the minced garlic, cream cheese and feta. Stir until well combined. Using a very sharp knife cut a small opening into the side of each chicken breast. Keeping the opening relatively narrow, expand the cut on the inside to form a pocket.

Using a teaspoon, spoon the spinach and cheese mixture into the space, stuffing as much as possible. Take two slices of streaky bacon per chicken breast and wrap them around the breast to seal the opening you cut, and keep the stuffing in. Heat some oil in a large frying pan over medium heat. Add the chicken once the pan is hot, cooking for about 5-7 minutes on each side or until golden on the outside and cooked all the way through.