Start by making the stuffing. Sauté together the shallot and garlic in a knob of butter for 3 minutes to soften then add in the rosemary and chopped mushrooms and cook for 2 minutes. Splash in the port to evaporate, remove off the heat and stir in the chestnuts and breadcrumbs. Slit the chicken breasts in half, still keeping joined in the middle and flatten with a meat mallet. Place side by side overlapping and fill with the stuffing. Roll up tightly and wrap around the 4 slices of bacon. Heat 1 tbsp. olive oil in a pan and seal the chicken on all sides for a few minutes and to brown the bacon. Transfer onto an oven dish and continue cooking in the oven at 200°C for 12-14 minutes. Meanwhile, make the creamed spinach. Melt the knob of butter in a pan and stir in the flour and cook for 1 minute. Stir in the milk gently, season with salt, pepper and nutmeg and continue stirring till the mixture boils and thickens. Remove off the heat and stir in the wilted spinach and Grana Padano cheese. In another pan, place the remaining 100g dolce latte cheese and the cream and melt together gently to a sauce. To serve, spoon the creamed spinach into the middle of your serving plates, along with the potatoes. Cut the stuffed chicken into thick slices and serve on top and drizzle the dolce latte cheese sauce around the plate.