Finely chop the onions, bell pepper, parsley and bacon. Rough chop the cashews and garlic. Remove the stems from the spinach, wash and chop the leaves.

Add the chopped ingredients in a large bowl with the feta cheese and the olive bruschetta. Season to taste with Salt and pepper. Add a dash of onion powder and Italian seasoning. Mix well.

Take the two chicken breasts and butterfly them. Pound out the chicken until it is a even thickness of about 1/3 of an inch. Season one side (This will be the inside of the stuffed chicken) of the chicken breast well with the following. Chopped rosemary, Oregano, Thyme, Garlic powder, Onion powder, Salt, Pepper and Dehydrated chopped onions.

Place each breast on the end of its own piece of wax paper. Halve the filling between the two breasts. It will look like way too much. Using the wax paper, tightly roll the chicken over the filling. Fold the ends in to keep the filling in the chicken.