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CHICKEN POPEYE 
2 chicken breasts, halved and boned
1 lb. fresh spinach or 1 pkg. frozen
1/3 lb. bacon
2 tbsp. bread crumbs
1 sm. clove garlic, crushed
Slight pinch each: salt, rosemary and thyme
1 tbsp. butter

Cook the bacon in a skillet, drain on paper towels. Cook spinach until tender and drain, removing excess water by pressing in a sieve. Crumble the bacon and combine in a bowl with the spinach, garlic, seasonings and 1 tablespoon of the bread crumbs. Pound the chicken breasts between plastic wrap until about 3/8 inch thick. Place 1/4 of the spinach mixture in the middle of each piece and wrap the chicken over it. Place seam side down in a baking dish and brush with butter. Sprinkle on remaining bread crumbs and bake at 325 degrees for 35-45 minutes.
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