Spinach Artichoke Chicken (Cordon Bleu Style) - cooking recipe

Ingredients

2 ounces cream cheese, softened
5 ounces prepared alfredo sauce
1/2 cup shredded parmesan cheese (the bottled kind is fine!)
1/4 cup shredded mozzarella cheese
1 minced garlic clove
5 ounces frozen spinach, thawed
7 ounces artichoke hearts, chopped
8 boneless skinless chicken breast halves, flattened to 1/4-1/2 inch thick
1 cup dried breadcrumbs
8 slices bacon (optional)
cooking spray

Preparation

For the filling, in a small bowl, mix together cream cheese through artichokes.
Cover a dinner plate with some of the dried breadcrumbs and press one side of the chicken only into it.
Scoop 1/8 of the filling onto the unbreaded side of the chicken and roll up.
If you are using the bacon, wrap a slice of bacon around the chicken and secure the whole thing together with a toothpick (or 2).
Spray a very large (or 2 regular) baking dishes with nonstick cooking spray.
Place the chicken rolls so they are not touching either each other or the sides of the dish.
Bake uncovered at 350 for 40-45 minutes.