Chicken Roulades with Wisconsin Provolone and Peppers
- 1½ teaspoons dried oregano, divided
- 1 cup (4 ounces) shredded Provolone cheese, divided
- 4 boneless, skinless chicken breast halves
- 1 tablespoon vegetable or olive oil
- ½ cup yellow onion, chopped
- 1 cup chopped roasted red peppers, drained
- Salt and pepper, to taste
- 4 strips bacon, fried crisp, drained and crumbled
Instructions:
Use the chicken as listed below or any other fillings that come to mind. Italian sausage is excellent also.
- Preheat the oven to 375°F. Butter a baking pan that can accommodate the roulades in one layer (at least 8 inches square).
- Mix ½ teaspoon of the oregano and 2 tablespoons of the provolone cheese in a small bowl. Set aside.
- Place one piece of chicken between two sheets of wax paper. Pound until thin, about ¼ 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 the remaining 1 teaspoon of oregano. Heat through.
- Remove from the heat and cool. Stir in the remaining cheese.
- Remove the chicken from the refrigerator. Lay each piece flat. Season with salt and pepper. Spread a generous ¼ cup of the pepper filling over each chicken piece, leaving the edges bare. Roll each piece, jelly rollstyle. 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 the bacon crumbles. Return to the oven for 5 minutes, until the cheese melts and the juice from the chicken runs clear.