2 Boneless, skinless chicken breasts
4 Slices of bacon, cooked
4 Slices of sun-dried tomatoes, in oil
2 Garlic cloves, minced
1 Cup spinach, cooked and drained
1/4 Cup Ladismith Mozzarella
1 Cup flour
Mix flour, basil and oregano in a medium bowl and set aside. Slice each chicken breast lengthwise about half way through – making a pocket. Stuff each chicken breast evenly with minced garlic, bacon, sun-dried tomato, spinach, and Ladismith Mozzarella. Close each chicken breast with tooth picks. Coat both sides of chicken breasts with the seasoned flour. Heat the vegetable oil in a skillet over medium heat, add chicken breasts. Cook each side until done and Ladismith Mozzarella has melted (about 15 minutes).