Lay the chicken over the flat surface, add half of the pate, season with salt and pepper then roll in the cheese stick.
Cover the roll with bacon, fix the shape with cotton cord.
Repeat with other chicken thigh.
Put the non-stick pan on medium heat, add olive oil, seam all the side of the rolls then move the rolls to baking tray and bake in the oven for 20-25 minutes. Check with a metal stick pierce in the rolls, well-cooked is when the juice is clear of blood.