1 lb. boneless skinless chicken breats
Salt and pepper2 provolone slices, cut in half
2 thick-cut bacon slices, cut in half
4 fresh thyme sprigs
2 fresh rosemary sprigs
Herbs de provence
1/2 cup white wine (chicken broth may be substituted)
1/2 cup orange juice
1. Cut chicken into four pieces; place between sheets of plastic wrap. Pound chicken flat with a meat mallet. Remove plastic wrap, and sprinkle with salt and pepper on both sides.
2. Layer provolone, bacon, thyme, and rosemary on each chicken piece. Roll up chicken carefully over stuffing. Seal end with a wooden pick. Sprinkle chicken with herbs de provence.
3. Cook chicken in an oven-proof skillet in hot oil until browned on all sides. Remove from heat, and add in white wine and orange juice.
4. Bake at 400° for 20 to 25 minutes or until chicken is done. Serve with pan sauce.