Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, toss around, seal and refrigerate at least 1 hour.

Preheat oven to 400 degrees F.

In a large bowl, stir together the sour cream, cheeses and garlic. Set aside.

Pound chicken breasts until they are about an 1/2 inch to 1 inch thick. Reserve salad dressing; set aside to brush on tops of chicken later.

Take one chicken breasts and place 2 heaping tablespoons of the sour cream cheese mixture, place crumbled bacon and 5-6 spinach leaves. Roll the chicken breasts, making sure to keep the stuff inside the chicken. Secure with two toothpicks, one at each end. Place chicken in the prepared baking dish, seam side down.

Brush dressing over tops of chicken.

In a small bowl, add topping ingredients and combine. Sprinkle topping mixture over rolled chicken breasts.

Bake, uncovered for 25-35 minutes, or until chicken reaches proper temperature.

Serve & Enjoy