Heat the organic coconut oil in a pot, over a medium heat.
Add the spinach and fry until wilted.
Remove from the pot and allow to cool.
In a separate bowl, mix the ricotta, parmesan, spinach, herbs, (optional garlic), salt and pepper together.
Stir until blended.
Butterfly the chicken breast and place it in between 2 pieces of cling film.
Pound with a kitchen mallet or rolling pin until about 1cm thick.
Divide the ricotta mixture between the fillets and roll into an oblong shape.
Put one piece of bacon length wise over the chicken covering the seam of the roll.
Roll another 3 pieces across the fillet.
Repeat with the rest of the chicken fillets.
Put the fillets on a lightly oiled baking sheet and bake for 30 - 40 minutes in a 180 degrees Celcius pre-heated oven until the bacon is crispy and the chicken is moist without being pink inside.
Serve on a homemade basil and tomato based sauce with a side salad or steamed broccoli.