Preheat the oven to 375°
In a large oven-safe saute pan, cook bacon until crisp.
Meanwhile, butterfly the chicken breast by cutting it in half length-wise to open like a book. Do not cut all the way through
Using a mallet, rolling pin, or heavy sauce pan, gently pound out the chicken so it is a consistent thickness throughout.
Season both sides of the breasts with onion powder, paprika, salt and pepper to taste.
Lay each breast flat and spread 1oz of the pesto on the chicken. Top one half with 2 tbsp of shredded cheese and 2 strips of bacon. Top the other half with 1/4 spinach leaves and 1 tbsp of sundried tomatoes
Fold the chicken in half, inserting toothpicks to keep the breast folded and the filling inside.
In the same pan used for the bacon, brown the chicken breast, about 3-4 minutes per side.
Insert the entire pan into the oven to continue cooking, 10-15 more minutes or until the internal temperature of the chicken reaches 165°
Allow the chicken to rest for 3-5 minutes and then serve alongside pasta, potatoes, or risotto, or over a salad
