Preheat the oven to 350.

In a large skillet on medium high heat on the stove top, heat olive oil till glistening and then add the garlic and allow to cook until aromatic (about 1 minute).

Add the bouillon chicken stock base, spinach and a pinch of salt and saute the spinach in the oil for about 1 minute. (stir continuous)

Add the water to the hot pan. There will be steam - don’t let it burn you. Keep stirring.

Add the cream cheese to the pan and stir till melted and until the spinach is completely wilted. (Should look like wilted spinach with a creamy white sauce). Remove from the heat as the sauce begins to thicken. Set aside.

Remove the thighs from the package, lay them out on a flat surface and open up so that the cut side is facing up. Sprinkle each thigh with a pinch of salt and pepper to the front and back.

Spoon 1 Tbs of the spinach mix into the thigh then roll the thigh up and wrap a piece of bacon around the thigh. (I cut the bacon slice in half and used one half-piece of bacon for each thigh). Place the thigh seam side down in a 9x13 baking dish. Repeat for each thigh. If you have spinach/sauce left over, pour it over the top of the chicken in the pan.

Return the same skillet to the stove top and set the stove on medium heat. Spoon the pimento cheese into the skillet and heat until the pimento cheese is melted and runny like a sauce.

Spoon the runny pimento cheese, one tbs on each thigh in the baking dish. If there is any left over, pour it over the thighs.

Bake at 350 for 45-55 minutes. Check the dish at about 40 minutes and if the thighs are beginning to look too dark but are not yet cooked through, lay a piece of aluminum foil over the baking dish and continue baking until the juices run clear and the chicken is cooked through. Good Heavens, this is a delicious dish! Control yourself until it is on the table and then go HOG WILD!