Using a small sharp knife cut a deep horizontal slit into each chicken breast to fit the stuffing
In a bowl combine ricotta, parmesan, sun-dried tomatoes, crushed garlic, basil, lemon juice and zest. Mix well then spoon into chicken breasts. Season with salt and pepper then wrap each breast in 2 rashers of bacon.
Toss potatoes in salt and pepper and extra virgin avocado oil.
Place chicken and potatoes on a tray and bake for 40 minutes until chicken is cooked through, turning potatoes after 20 minutes.
Grill for 5 minutes so the bacon gets golden and crispy.
