Chicken Roulades With Wisconsin Provolone And Peppers

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Wisconsin Cheese


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1 1/2 teaspoons dried oregano, divided

1 cup (4 ounces) shredded 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

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