Cornbread Stuffed Chicken

Preheat oven to 375 F.

1. Fry your bacon in a skillet over medium heat. Once it’s crispy remove the bacon to a plate and reserve the drippings in the skillet. When bacon has cooled chip it up. In a large bowl, combine cornbread, onion, garlic, bacon, spinach, salt and pepper.
2. Add 4 tablespoons of butter into the skillet over medium heat and melt it in with the bacon drippings.
3. Add butter/bacon oil mixture to the cornbread mixture. Stir to combine.
4. Preheat oven to 375 F. Using a small knife, make a small incision in the chicken breast without going all the way through. In order to do this, turn the breast onto its side with the fattest part facing up; gently slice through the breast from top to bottom without opening up the pocket too much. I also used my finger to slightly stretch the cavity.
5. Using your hand, place approximately 1/2 cup of stuffing into each breast.
6. Wrap the meat around the stuffing and secure the chicken closed with a toothpick.
7. Place the stuffed chicken on a baking sheet that you’ve lightly sprayed with non-stick spray. Cover with foil.
8. Bake at 375 F covered for 30 minutes.
9. Remove the foil and cook for 5-10 minutes until lightly browned. When done remove the pan from the oven and reserve the pan drippings.
10. Serve with mashed potatoes and mushroom gravy.

Quick mushroom gravy:
Scrape the pan drippings from the baking sheet into a small skillet. Add 3 tablespoons of butter and sauté on medium low with 1 tablespoon chopped onion and 3 sliced baby portobello mushrooms. After 3 minutes, add 1/2 tablespoon flour. Stir and allow to cook for 1 minute. Slowly add 1/4 cup whole milk while stirring in order to incorporate and prevent lumps. Slowly add 1/4 cup water and bring to a simmer. Add salt (1/8 teaspoon) and pepper (dash) or to taste.