Tomato Basil Stuffed Chicken Breasts


4 large, boneless, skinless chicken breasts
1/2 (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
4 slices bacon, partially cooked (microwave works well for this)
1/4 cup freshly grated paremsan cheese

Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for at least 30 minutes.

Preheat oven to 500 degrees F. Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap a slice of bacon around each chicken breast.

Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.