Stuffed Chicken with Cream sauce

• 4 pieces of boneless, skinless chicken flattened
• 2 oz cream cheese cut into 4 pieces
• 1 sweet bell pepper cut into strips
• 1 sweet onion cut into strips
• 3 cloves garlic sliced
• 6 slices of bacon chopped and cooked crispy
• 1/2 cup Sun dried Tomatoes chopped
• 2 cups fresh baby spinach
• 2 cups Heavy whipping Cream
• 1/2 tbsp Cooking With Greens Herb Blend
• 1/2 tbsp Cooking With Greens Go To Seasoning
• 2 tsp smoked paprika
• toothpicks
• 1 cup shredded parsley
• 1 tbsp olive oil
• 1 tbsp butter

Preheat oven to 425 degrees. In a skillet, add olive oil and heat. Add onion, half of the tomatoes and peppers and cook until softened. Add garlic and cook for an additional 3 minutes. Remove from heat. Lay flattened chicken out and place cream cheese, spinach leaves and a tbsp of the peppers/onions/ mixture to each piece of chicken. Roll each piece and secure edges with toothpicks. Place all 4 pieces of rolled chicken on a baking sheet and drizzle each piece with olive oil. Bake for 20 minutes. While chicken is baking, Add heat back to skillet and add bacon to pan and mix well. Add cream, Go To and Herb seasoning and allow to come to low simmer. Once chicken is done, add chicken to the skillet. Add remaining peppers/onions mixture, sun dried tomatoes and spinach to pan. sprinkle in paprika. Cover pan and allow to simmer for about 10 minutes, mixing often. Add Parmesan. Serve over rice.