1. Beat together cream cheese and spinach - season with ground black pepper and rock salt.
2. Make pockets in the chicken breasts (split along one side). Stuff the breast with the cream cheese and spinach mix.
3. Roll each breast in 2 rashers of bacon.
4. Cook at 180C for about 45 mins or until no pink juices run when speared. 

Alternative: As a tasty alternative replace the spinach with chopped apricots and prunes:

1. combine 125g cream cheese
2. 9 - 12 dried apricots and 9 - 12 prunes.
3. Stuff chicken breasts with this mix, roll in streaky bacon and cook as above.