Make up sauce to pack instructions, using only ¾ the amount of water, and set aside.
Heat a large non stick pan over a medium heat. Fry the onion and bacon in a bit of oil for 5-10 minutes until browned. Add the spinach and stir-fry until wilted. Tip into a sieve to drain.
Make slits down the length of each chicken breast and open up.
Squeeze any excess moisture out of spinach mixture and stir into the ROYCO® sauce. Divide mixture between the chicken breasts and close gently; securing with a toothpick.
Brush with olive oil and bake in the oven for 25 minutes. Serve with crusty bread and salad.
