Preheat the oven to 180°C
Heat the olive oil in a frypan and saute the diced onions for 2-3 mins until softened. Add the spinach leaves and cook gently
Remove the pan from the heat. Drain the spinach and squeeze out any excess moisture. Fold in the ricotta
Make a pocket in the thickest part of each chicken breast and stuff with the spinach and ricotta mixture
Wrap each chicken breast in a rasher of bacon to hold in the stuffing
Place the chicken breasts in a roasting tray and bake in the preheated oven for 20-25 mins until the chicken is cooked and bacon is crispy
