I've stuffed chicken thighs before and wrapped them in bacon. This time the stuffing was a success. There were two reasons it was successful – the first is that I bashed the chicken out quite thin so was able to wrap it right around the stuffing. The second was that ricotta cheese worked much better than cream cheese in the stuffing – it didn't melt away.
Chopped spinach (from the freezer)
Bash out your chicken thighs – I used a pestle wrapped in cling film but a meat mallet would be perfect.
Salt and pepper the upside of each thigh and then put a layer of spinach into the middle of each thigh covered by a layer of ricotta.
Roll the thigh round the filling. Then wrap each thigh across the other way with the bacon and secure each thigh with some toothpicks.
Roast at a moderate heat until the juices run clear.