Shelly's Recipe

CHICKEN BREASTS FILLED WITH PROVOLONE AND ROASTED RED PEPPERS

Category: Chicken

11/2 tsp dried oregano, divided
1 cup shredded Provolone cheese, divided
4 boneless, skinless chicken breast halves
1 tbsp vegetable or olive oil
1/2 cup chopped yellow onion
1 cup chopped roasted red peppers
Salt and pepper to taste
4 strips bacon, fried, drained and crumbled

Preheat oven to 375. Butter a baking pan that can accommodate the roulades (at least 8 inch square).

Mix 1/2 tsp oregano and 2 tbsp Provolone in a small bowl. Set aside.

Place one piece chicken between sheets of waxed paper. Pound until thin, about 1/4 inch thick. Repeat with remaining chicken breasts. Refrigerate.

Heat oil in a medium skillet. Add onion and saute until soft, 7-10 minutes. Add roasted red peppers and 1 tsp oregano. Heat through. Remove from heat and cool. Stir in the cup minus 2 tbsp 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. Serves 4