Preheat the oven to 400℉ and spray a baking sheet heavily with cooking spray. Set aside.

Place a large skillet over medium heat and cook the bacon. About 5-8 minutes. Remove the bacon from the skillet, reserving the bacon grease, and set the bacon on paper towels to drain.

In the same skillet, add the onion and cook for 1 minute. Then, add the garlic and spinach and cook for 2-3 minutes. The spinach should shrink to about ¼ of its size. Transfer the spinach mixture to a large bowl.

Chop up the bacon and add it to the spinach. Then, add salt, pepper, crushed red pepper, cream cheese, and Monterey jack cheese to the bowl. Using a hand mixer, mix until well combined. Set aside.

Carefully cut a slit into the thickest side of each chicken breast. Add ⅓ cup of the cream cheese mixture. Set aside.

Crack the eggs into a bowl and whisk. Add the breadcrumbs and parmesan cheese to a plate and gently mix. Roll the stuffed chicken breast into the eggs and then roll through the breadcrumbs. Place on the baking sheet. Drizzle each chicken breast with olive oil.