Preheat oven 450° and line a baking sheet or cookie sheet with parchment paper (easy clean up)
Pound out the chicken breasts then spread ricotta on them then sprinkle with parsley, salt and pepper. Roll up then wrap bacon around to cover, you will need 2 pieces per breast (unless the are small).
Place in oven and cook for about 40 minutes until bacon is crisp and chicken in done.
Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the guacamole on each of the chicken breasts, roll them up and wrap each in 2 slices of bacon. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy
I serve mine with garlic buttered vegetables, buttery corn on the cob and chicken gravy. Pound chicken breasts with a meat mallet to flatten slightly (about 1/4 inch). Add chicken stock and butter to cup and pour 1/2 cup of boiled water in, to dissolve. Divide stuffing equally among breasts fold breast over to cover and wrap 3 bacon slices around each breast to secure. Bake in pre-heated oven at 180c for 35-45 Min's or until chicken is cooked through. 4 chicken breasts. 1 teaspoon chicken stock (concentrated, cube, powder, paste etc. 12 slices bacon
Pierce each baconwrapped cube of chicken onto a presoaked bamboo skewer. Place the seasoned chicken into the mixing bowl with the marinade, lay the bacon flat on a clean surface and put a cube of chicken on top of each slice of bacon
Place the bacon in a large, deep skillet. Divide this mixture onto each chicken breast. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Fold the breasts in half, and wrap with 2 slices of bacon. Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes