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).
Chicken Breasts stuffed with Ladismith Mozzarella
Mix flour, basil and oregano in a medium bowl and set aside. Slice each chicken breast lengthwise about half way through – making a pocket.
- Serves 2
Ingredients
- 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
- Dried basil
- Dried oregano
- Vegetable oil
