Preheat the oven to 400°F.

In a small bowl, beat the cream cheese, Keto Chow and Italian seasoning together until completely mixed.

Stir the shredded mozzarella into the cream cheese and set aside.

Make a cut 3/4 of the way through each chicken breast at a 45-degree angle to make a pocket.

Spread ¼ of the cream cheese mixture inside the pocket of each chicken breast.

Place 2 basil leaves and 2 cherry tomatoes, cut in half, evenly over the cream cheese. Close the pocket of the chicken breast.

Using two pieces of bacon per chicken breast, wrap tightly around the stuffed breasts and place in an ovenproof casserole dish.

Spread the remaining cherry tomatoes evenly around the chicken breasts.*

Bake in the oven for 30 minutes.

Place a stuffed chicken breast on each plate, spoon roasted tomatoes over the top, and serve.