1 (10 oz.) pkg. chopped spinach, thawed & drained
1 c. herb seasoned stuffing
1 med. onion, finely chopped
3 eggs, beaten
1/4 c. grated Parmesan cheese
1/4 c. butter, melted
1/2 tsp. whole thyme leaves
1/2 tsp. garlic powder
1/2 tsp. pepper
6 whole chicken breasts, split, boned & skinned
1 (2 1/2 oz.) jar sliced dried beef
12 slices bacon
1 (10 1/2 oz.) can cream of celery soup, undiluted
1 (8 oz.) carton commercial sour cream

Combine first 9 ingredients, mixing well; shape into 12 balls and set aside. Place each half of chicken breast on waxed paper. Flatten to 1/4" thickness, using a meat mallet or rolling pin. Place 1 slice of dried beef on each flattened chicken breast. Place 1 ball of spinach on top of each breast, roll up and secure with a wooden pick. Cook bacon briefly on both sides until partly done but still pliable. Wrap 1 slice of bacon around each roll; place rolls in greased 13"x9"x2" baking pan. Combine soup and sour cream; mix well. Spoon soup mixture over chicken breasts; cover and bake at 350 degrees for 45 minutes. Remove cover; bake and additional 30 minutes. 12 servings.