Chicken breasts stuffed with sun-dried tomatoes and mozzarella

Ingredients

• 460 g Chicken breasts, skinless
• 150 g Bacon, sliced
• 60 g Mozzarella cheese, torn into pieces
• 30 g Sundried tomatoes, chopped
• 2 pcs Garlic cloves, minced
• 15 g Basil, fresh, chopped
• 1 tbsp Olive oil
• 1 tsp Salt, fresh ground
• 1/2 tsp Pepper, fresh ground

Method

1. Preheat oven to 220°C and oil a baking pan with olive oil.
2. Make a slit down 1 side of each chicken breast to form a pocket and season everything with salt and pepper.
3. In small bowl, combine sun-dried tomatoes, basil, and minced garlic. Chop everything together once again to make a nice mix.
4. Stuff each pocket with mozzarella and sun-dried tomato mixture.
5. Secure open sides with toothpicks and transfer onto rimmed baking sheet. Cover the breasts with the bacon slices.
6. Bake uncovered for 20-25 minutes, then remove the covering, spoon some liquid onto the breasts from the pan then roast the bacon to almost crispy on top.
7. Slice before serving and serve with some fresh salad.