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Chicken Breasts /Provolone & Peppers




Source of Recipe


MiMi's cyber kitchen/ Mai






List of Ingredients



• 1 1/2 teaspoons dried oregano, divided
  
• 4 ounces shredded Provolone cheese, divided
  
• 4 - 6 boneless, skinless chicken breast halves
  
• 1 tablespoon olive oil
  
• 1/2 cup chopped yellow onion
  
• 1 cup drained, chopped roasted red peppers (bottled)
  
• salt and pepper to taste
  
• 4 strips bacon, fried, and crumbled
  






Instructions



1. Preheat oven to 375 degrees F. Butter a baking pan.
   
2. Mix 1/2 teaspoon oregano and 2 tablespoons provolone in a small bowl. Set aside.
   
3. Place one piece chicken between sheets of waxed paper. Pound until thin, about 1/4 inch thick. Repeat with remaining chicken.
   
4. Heat oil in a skillet. Add onion and saute until soft. Add roasted red peppers and 1 teaspoon oregano. Heat through. Remove from heat and cool. Stir in the cup minus 2 tablespoons provolone.
   
5. Lay each piece of chicken flat. Spread generous 1/4 cup 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 crumble bacon on top. Return to oven for 10 - 15 minutes, until cheese melts and juice from chicken runs clear.