4 chicken breasts
1 mozzarella ball, drained and sliced
4 garlic cloves, minced
8 slices of bacon
1 red onion, chopped
1 teaspoon chopped rosemary
salt and pepper to taste
Soak the toothpicks in water for at least 10 minutes before using to prevent them from burning. Preheat oven to 395 F. Slice down the side of each piece of chicken without cutting all the way through to make a pocket for stuffing. Stuff each pocket with mozzarella and an eighth of the minced garlic.
Wrap each stuffed piece of chicken with two slices of bacon, and secure everything in place with two toothpicks. Make sure the slit is thoroughly covered.
Put the chopped onions and the rest of the garlic in the baking dish and drizzle with olive oil. Put the chicken breasts in on top of the onion and then sprinkle all over with rosemary.
Bake in oven for 30 minutes or until the juice runs clear. Salt and pepper to taste.