Thaw the spinach out and wring as much water out of it as possible. Preheat the oven to 375F.

Mix the spinach with the cream cheese and full-fat ricotta. Season with salt and pepper to taste.

Cut the chicken breasts in half as shown. You want them to remain thick enough to cut pouches in them.

Carefully cut pockets into one of the ends of each piece of chicken. If you accidentally cut through all the way a little filling might squeeze out, but not to worry. Bacon can fix everything. Stuff the pockets with the cheese/spinach mixture.

Tightly wrap two slices of bacon around each piece of chicken. Try to seal up the open end and any holes where filling might seep out. However, don't wrap it so tight that the chicken folds in on itself or you might have difficulty cooking it through.

Pan sear the bacon wrapped chicken in a hot skillet. You don't have to brown all the sides equally, because they will be finished off in the oven.

Set the pieces of chicken into an oven-safe dish while you finish the others.

Bake for 35-45 minutes until the bacon is well crisped and the chicken is cooked all the way through. The chicken is done when it reaches 165F internally.