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Preheat oven to 375°F (190°C). Lightly grease a baking dish.
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Prepare the filling.
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In a bowl, mix cream cheese, shredded cheese, spinach, bacon bits, Italian seasoning, and parsley until smooth and well combined.
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Prepare the chicken.
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Using a sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through.
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Season.
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Rub chicken with olive oil, salt, pepper, paprika, and garlic powder.
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Stuff the chicken.
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Spoon filling into each chicken pocket, gently pressing it inside.
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Wrap with bacon.
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Wrap each stuffed chicken breast with 2 slices of bacon, securing with toothpicks if needed.
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Bake.
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Place chicken seam-side down in the baking dish. Bake uncovered for 30–35 minutes, until chicken reaches an internal temperature of 165°F (74°C) and bacon is crisp.
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Optional crisp finish.
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Broil for 2–3 minutes if you want extra crispy bacon.
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Rest and serve.
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Let rest 5 minutes before serving.
