Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons dried oregano - divided use

  2. 1 cup (4 ounces) shredded provolone cheese - divided use

  3. 4 boneless, skinless chicken breast halves

  4. 1 tablespoon vegetable or olive oil

  5. 1/2 cup yellow onion, chopped

  6. 1 cup chopped roasted red peppers, drained and dried

  7. Salt and pepper, to taste

  8. 4 strips bacon, fried crisp, drained and crumbled

Instructions Jump to Ingredients ↑

  1. Butter a baking pan than can accommodate the roulades in one layer (at least 8 inches square).

  2. Mix 1/2 teaspoon of the oregano and 2 tablespoons of the provolone in a small bowl. Set aside.

  3. 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.

  4. 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.

  5. Preheat oven to 375°F (190°C).

  6. 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.

  7. 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.


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