8 slices bacon, diced
1 lg. onion
1 (10 or 12 oz.) pkg. frozen, chopped spinach, thawed and drained well
1 egg, slightly beaten
1/2 c. seasoned croutons, lightly crushed
1/2 tsp. garlic salt
4 whole chicken breasts, split, skinned, and boned
Salt and pepper
4 tbsp. butter, butter, or salad oil
Lemon wedges

In a wide frying pan over medium heat, cook bacon until crisp. Pour off all but 2 tablespoons of drippings. Add onion and cook until soft. With slotted spoon, transfer bacon and onion to a large bowl. Add spinach, egg, croutons, and garlic salt; toss gently. With a small, sharp knife, cut a pocket in the thick side of each breast half. Stuff lightly with spinach mixture and close with wooden toothpick.

Season lightly with salt and pepper. In same pan, over medium heat, melt butter. Add chicken and cook, turning for about 15 minutes (or until meat in thickest portion is no longer pink when slashed). Serve with lemon wedge to squeeze over top.