Chicken Breasts Filled With Provolone
1-1/2 teaspoons dried oregano, divided
4 oz. (1 cup) shredded Provolone cheese, divided
4 boneless, skinless chicken breast halves
1 tablespoon vegetable or olive oil
1/2 cup chopped yellow onion
1 cup drained, chopped roasted red peppers (can be bottled)
salt and pepper to taste
4 strips bacon, fried crisp, drained and crumbled
Preheat oven to 375 degrees F. Butter a baking pan that can accommodate the roulades (at least 8” square).
Mix 1/2 teaspoon oregano and 2 tablespoons Provolone in a small bowl. Set aside.
Place one piece chicken between sheets of waxed paper. Pound until thin, about 1/4” thick. (Or, ask butcher to do this step for you.) Repeat with remaining chicken breasts. Refrigerate.
Heat oil in a medium skillet. Add onion and sauté until soft, 7-10 minutes. Add roasted red peppers and 1 teaspoon oregano. Heat through. Remove from heat and cool. Stir in the cup minus 2 tablespoons Provolone.
Remove chicken from refrigerator. Lay each piece flat. Season with salt and pepper. Spread generous 1/4 cup pepper filling over each chicken piece, leaving edges bare. Roll each piece jellyroll style. Place seam down in baking dish. Bake 30 minutes. Remove from oven and sprinkle with reserved Provolone/oregano mixture and bacon crumbles. Return to oven for 5 minutes, until cheese melts and juice from chicken runs clear.