Chicken Roulades with Provolone and Peppers

Butter a baking pan than can accommodate the roulades in one layer (at least 8 inches square). Mix 1/2 teaspoon of the oregano and 2 tablespoons of the provolone in a small bowl. Set aside. Place one piece of chicken between two sheets of wax paper. Pound until thin, about 1/4 inch thick. (Or, ask the butcher to do this step for you.) Repeat with the remaining chicken breasts. Refrigerate. Heat the oil in a medium skillet. Add the onion and sauté until soft, 7 to 10 minutes. Add the roasted red peppers and 1 teaspoon oregano. Heat through. Remove from the heat and cool. Stir in the remaining cheese. Preheat oven to 375°F (190°C). Remove the chicken from the refrigerator. Lay each piece flat. Season with salt and pepper. Spread a generous 1/4 cup of the pepper filling over each chicken piece, leaving the edges bare. Roll each piece jellyroll-style. Place the chicken seam side down in a baking dish. Bake for 30 minutes. Remove the chicken from the oven and sprinkle with the reserved cheese-oregano mixture and bacon crumbles. Return to the oven for 5 minutes, until the cheese melts and the juice from the chicken runs clear.