1 1/2 teaspoons dried oregano, divided
1 cup (4 ounces) shredded Wisconsin provolone cheese, divided
4 boneless, skinless chicken breast halves
1 tablespoon vegetable or olive oil
1/2 cup yellow onion, chopped
1 cup chopped roasted red peppers, drained and dried
Salt and pepper, to taste
4 strips bacon, fried crisp, drained and crumbled
Preheat oven to 375°F. 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, 7-10 minutes. Add the roasted red peppers and 1 teaspoon 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 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.