• Preheat the oven to 350 degrees F (175 degrees C)
• Using a chefs knife slice the chicken breast along the side and open the breast (like a butterfly)
• Place sliced chicken breast onto a cutting board and cover with plastic wrap.
• Using a meat tenderizer hammer, flatten the chicken breast. Only pound the inside of the chicken breast, leaving the outside of the breast smooth.
• In a mixing bowl, combine, cream cheese, crumbled bacon, chopped onion, parmesan cheese (1 tbsp), drained spinach, and salt.
• Whisk together until well mixed.
• Set 2 tbsp of the mixture aside for later.
• Spread one teaspoon of the cream cheese mixture over the inside of the breast.
• Place a slice of ham over the cream cheese that was spread onto the breast.
• Divide the cream cheese mixture between the four breasts
• Spread the cream cheese over the ham, on all four breasts.
• Fold the chicken breast with the ham and cream cheese mixture inside. Secure it together with a toothpick.

Dredging Preparation

• Whisk together the egg and mayonnaise, to mix well. Pour into a dredging dish.
• Combine Carbalose flour, parmesan cheese (1/4 cup) and garlic plus seasonsing and pour into a second dredging dish.

Dredge

• Roll the stuffed breast in the egg mixture. Let excess drip off.
• Roll the breasts in the Carbalose flour mixture.

Bake

• Place each chicken breast into a parchment-lined baking dish.
• Baked for 20 minutes in the oven.
• Removed from the oven and spread the remainder of the cream cheese mixture over the top of each breast.
• Top with the mozzarella cheese, dividing it between the 4 breasts.
• Return to the oven for another 10 minutes. (or until cooked thoroughly)
• Remove from the oven and remove the toothpicks.
• Serve with your favourite sides.