1. Preheat oven to 180C. Line a deep baking dish with baking paper.
2. If you need to make your own breadcrumbs, add day old bread (80g) to the bowl and blitz Speed 7 / 5-10 seconds. Set aside.

Filling:

1. Add the onion (1), garlic cloves (2) and bacon (5 slices) to the bowl. Chop Speed 8 / 4 seconds.
2. Add the oil (20g) to the bowl. Program 6 minutes / 110C* / Speed 2.
3. Add the breadcrumbs (80g), cheese (100g) and spinach (60g) to the bowl. Mix Speed 8 / 6 seconds.

Assembly:

1. Lay out a large sheet of baking paper.
2. Lay the prosciutto (12 slices) out on the baking paper in layers, slightly overlapping, to form a large rectangle.
3. Place the prepared chicken breasts (4) on top of the prosciutto layer in a line. You want minimal gaps.
4. Spread the ricotta (100g) over the chicken, then sprinkle over the breadcrumb mixture.
5. Carefully roll the chicken and prosciutto up into a log shape.
6. Place the chicken roll into the baking dish, seam side down. Cover with aluminium foil.
7. Bake for 40-50 minutes until cooked through.
8. Uncover the chicken and turn the oven up to the highest temperature.
9. Cook briefly until the prosciutto layer crisps up.
10. Remove the dish from the oven. Place the chicken roll onto a chopping board and allow it to rest for 10 minutes.
11. Carefully cut the roll into thick slices using a serrated knife.
12. Serve with roast or steamed vegetables of choice.

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.