Slice the chicken breasts from the thickness and bash with a meat hammer to flatten as much as possible. Place the meat on a large piece of cling film, shaping it out into squarish shape as much as possible. Season with salt and pepper, spread with the sundried tomatoes and put a slice of mozzarella in the middle. Roll the chicken breast, into cigar shapes and tighten firmly, place in a freezer until it starts to harden slightly. Remove from the freezer, take off the cling film and cut into 2cm slices. Roll through the flour, dip in the beaten eggs and breadcrumbs. Deep fry until crispy and serve with the bacon dip