RECIPE: Bacon-Wrapped Chicken, Spinach, and Cheese in the Oven

Two great things about this recipe:

1) It was crazy easy.

2) My husband thought I was some kind of domestic wizard, although I think he just had his bacon goggles on.

You'll need:

• 1 lb boneless chicken breasts or tenderloins
• 1 cup frozen spinach, thawed
• 1/4 cup grated parmesan or romano
• pinch of oregano or Italian seasoning
• 1/2 - 1 lb bacon

Flatten the chicken with a meat hammer until they're a little less than 1/2-inch thick. (I'm sorry if "meat hammer" isn't the correct term. But you know what I mean.) If you're using tenderloins, you're ready to roll; if you're using chicken breasts, cut them in half length-wise. Each piece should ideally be about 2" wide and 5-6" long.

Thaw the frozen spinach and spread it evenly over the pieces of chicken. Sprinkle parm on top of that, then a little bit of oregano or Italian seasoning. Roll the chicken up. Layer a slice of bacon on top of the fold and wrap around the chicken. Secure it with a toothpick.

You can cook these on the grill, but to avoid the unholy grease inferno of grilling bacon, I put them on the grate from the toaster over and hooked that over a deep baking pan.

Bake at 400 degrees for 40 minutes, or until the edges of the bacon start looking brown and crispy.

We dipped it in Italian dressing which added an extra layer of awesome to an already delicious bacon-y feast.