Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Place a large pan over medium-high heat. Immediately add facon. (Don’t wait for the pan to get hot.)

Sauté facon for about eight to 10 minutes, stirring often, until crisp. (They will continue to crisp slightly even after removed from pan.) Turn heat off. Use a slotted spoon to remove crispy facon from pan and place on a paper-towel-lined dish.

The pan should have about two tablespoons of fat rendered from the facon. If there’s more than that, discard some so only two tablespoons remain. Set the pan aside.

Add onion, garlic, and mushrooms to a food processor. Pulse a few times until chopped.

Add mushroom mixture to the pan with reserved fat and cook over medium-high

heat for 20 minutes, stirring often.

At this point, the liquid should have evaporated. If not, drain off excess liquid and set the mixture aside.

Place crispy beef fry bits, spinach, lemon zest, salt, and pepper in a medium-sized bowl. Mix until combined. Add mushroom mixture to spinach mixture and mix well to combine.

Lay chicken on Gefen Parchment Paper. Add another sheet of parchment paper on top

and pound thin.

Place two to three tablespoons of the vegetable mixture in each chicken and roll up. Place seam side down in a greased baking dish. Pour sherry and lemon juice over the chicken. Drizzle olive oil over the top and sprinkle with paprika.

Bake, covered, for 45 minutes.

Remove cover and bake for another 15 minutes. Serve hot and enjoy!