2 Chicken breasts
1 .5 oz fresh mozzarella cheese
2 sun-dried tomatoes
4 fresh basil leaves
4 slices bacon

Make a pocket in the side of each chicken breast. Divide the cheese in half and top with the tomatoes and basil leaves, insert into the chicken breasts.

Stretch the bacon with the back of a knife and wrap around each chicken breast, then secure the filling with a wooden skewer.  Place on a baking sheet and cook for about 20 to 25 minutes until cooked through and piping hot.