Bacon and Spinach Stuffed Chicken

4 slices turkey bacon, chopped
1 cup baby spinach, roughly chopped
1/4 cup crumbled goat cheese
5 button mushrooms, chopped
2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
1/2 cup skim milk
1 tablespoon flour
3 tablespoons olive oil
Salt
Pepper

Heat a medium sauce pan over medium heat.  Add one tablespoon of olive oil.  Add bacon and cook until just crisp.  Remove from heat and drain on paper towels.

Combine spinach, goat cheese, mushrooms, salt and pepper in a bowl.  Add bacon and stir to combine.

Place 3 - 4 tablespoons of spinach mixture on one half of a chicken breast, pressing down slightly.  Fold the other half over and secure with toothpicks.  Season with salt and pepper. Repeat with the other breast.

Using the same pan you cooked the bacon in, add one tablespoon of olive oil and heat over a medium flame.
Add chicken once the pan is hot and cook for five minutes on one side.  Flip the breasts over, cover and cook for 9-11 minutes. 

Remove breasts from pan and keep warm. 

Add remaining tablespoon of olive oil and flour to pan and stir for 3 minutes, being sure to scrap up any bits from the bottom of the pan.  Add the rest of the spinach mixture and saute for a minute.  Add milk, stirring well.  Bring to a boil, stirring constantly until the sauce thickens slightly. 

Serve chicken warm with the sauce.