Begin by setting your oven to preheat at 175°C (conventional bake). Lightly coat a 25x30 cm baking dish with oil or non-stick spray and place it aside.

Heat the olive oil in a skillet over a medium flame. Once warm, stir in the minced garlic and cook briefly—about one minute—until the aroma is released and the garlic begins to turn golden.

Add the spinach to the pan and sauté gently until wilted. Remove from heat and allow the spinach mixture to cool for about 10 minutes in a medium-sized mixing bowl.

Meanwhile, prepare the chicken by placing each breast on a chopping board. Using a sharp knife, slice horizontally into the side of each breast, keeping the cut approximately 1 cm from the top and stopping short of the other side, so as to create a flap or pocket without cutting all the way through. Repeat for all pieces and set aside.

Once the spinach mixture has cooled, incorporate the crumbled feta, grated cheese, salt, and pepper. Stir thoroughly to combine.

To fill the chicken, gently open each breast and spoon a generous portion of the cheese and spinach filling into the cavity. Fold the top over to close.

For each stuffed breast, use 2 to 3 slices of bacon. Begin wrapping by anchoring one end of a bacon strip under the thicker part of the breast. Wind the bacon around the chicken, ensuring minimal overlap, and tuck the final end underneath or secure it beneath an adjacent strip. Ensure the bacon fully covers the chicken.

Transfer each wrapped breast, seam-side down, into the greased baking dish. Repeat for all prepared pieces.

Place the dish in the preheated oven and bake for 50 to 60 minutes. The bacon should appear crisp and browned, and the chicken should be completely cooked through with no pink remaining. Clear juices should run when tested with a knife.

Once done, remove the dish from the oven and let the chicken rest for 5 minutes before serving.

Serve warm alongside your preferred sides such as roasted vegetables, mixed greens, or a bowl of herbed rice.