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Debone, butterfly and pound breasts.
Place chicken skin side down on a sheet of plastic wrap. Season with salt, pepper and garlic powder. Then add Prosciutto, minced onion, spinach, cheese and tightly roll up and wrap tightly securing the ends. Place in a Sous Vide bag or zip lock bag. Repeat the process for each chicken breast.
Sous Vide at 149 degrees F for 2 hours.
Meanwhile dice the bacon and fry until crispy. Separate and drain the bacon.
Remove the chicken from the bags and brown in the bacon fat
Slice and garnish the chicken with bacon and parsley