Here's a recipe that we got from our neighbor, who got it from some cookbook. We've altered it to add more cheese, the original recipe didn't call for any Feta. I think this is probably better.

At first I thought it sounded kind of fancy, you know, "spinach" and all. But really it's not - it's really just cheesy bacon-y chicken, with a little spinach.

Oh, and for the record in Dubai we have to use turkey bacon and plain vinegar - what with Islam and all.

Spinach and Feta Chicken

5 oz Frozen chopped spinach, thawed and squeezed dry
1 spring onion, chopped
3 T grated Parmesan cheese
3 T Feta cheese
2 slices of Bacon, cut into 1/4 in strips
4 boneless, skinless chicken breasts
1 T olive oil
3 T white wine vinegar
2 t butter
1 T fresh parsley, chopped
salt and pepper, to taste

Preheat the oven to 350 degrees.

In a bowl, combine the spinach, spring onion, Parmesan and Feta; season to taste with salt and pepper. In a large, non-stick frying pan, cook the bacon until crisp. Add the bacon to the spinach and cheese and mix well, reserving any bacon fat in the pan.

Using a sharp knife, cut a horizontal slit in each chicken breast to make a pocket. Season the chicken with salt and pepper. Spoon the spinach mixture into the chicken pockets.

Place the chicken in an ovenproof dish. Cook in the oven for 25-30 minutes, or until the juices run clear.

Add the vinegar and olive oil to the frying pan and cook for 30 seconds. Remove the pan from the heat, add the butter and swirl until melted. Spoon the sauce over the chicken and serve.