1.Preheat oven to 180°C.
2.Add onion to a heated greased frypan and stir over heat until softened. Stir in the spinach. Continue stirring over heat until excess liquid has evaporated. Remove from heat and cool slightly.
3.Cut a deep pocket into side of each chicken fillet. Fill pockets with spinach mixture. Place filled chicken fillets, side-by-side, in a greased ovenproof dish and sprinkle with bacon. Bake for 30 minutes or until bacon is crisp and chicken is cooked through.
4.Meanwhile, combine cream and parmesan in a small saucepan. Stir over a low heat until parmesan melts and mixture forms a thin sauce. Serve chicken fillets topped with sauce and accompany with vegetables of your choice.