In a small bowl, combine cream cheese, crumbled bacon, garlic powder and spinach. Mix well.
Slice each chicken breast across most of the way so you can open it like a book. (Do not cut it all the way.)
Spread 1/4 of the cream cheese mixture on each chicken breast and "close" the breast so the cream cheese is inside. Season the outside with salt and pepper.
Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken for about 3-4 minutes or until browned on one side.
Flip the chicken over, add 1/2 cup of chicken broth and place the lid on. If the broth evaporates from the skillet, continue to add 1/3 cup at a time until the chicken is finished.
Allow to cook about 8 minutes or until chicken is cooked through (170 degrees).
Once finished, remove chicken form the pan.
If no broth remains in the pan, add 1/4 cup broth and using a whisk, scrape up any little brown bits on the bottom. Stir in 1 tablespoon of cream cheese and let bubble until thick. Pour over chicken and serve!