Directions
In a small bowl, whisk together the balsamic vinegar, olive oil, water, minced garlic, Italian seasoning, and rosemary to create the marinade.
Place a chicken breast on a cutting board and, holding your knife parallel to the board, carefully slice it horizontally to create a pocket. Be sure not to cut all the way through.
Repeat with the remaining chicken breasts.
Place the butterflied chicken in a shallow dish or a zip-top bag.
Pour the marinade over the chicken, ensuring each piece is well-coated.
Cover and refrigerate for at least 30 minutes.
Preheat your oven to 400°F / 200°C. Lightly grease a baking dish.
Remove the chicken from the marinade. Open one chicken breast and layer 4 basil leaves, a few tomato slices, and 1 slice of provolone cheese on the bottom half.
Fold the top half over the filling.
Tightly wrap 2 slices of bacon around the stuffed chicken breast, securing the seam.
Repeat the stuffing and wrapping process for the remaining chicken.
Arrange the bacon-wrapped chicken in the prepared baking dish in a single layer, seam-side down.
Bake for 30-35 minutes, or until the chicken is cooked through and the bacon is becoming crispy.
Carefully remove the dish from the oven.
Sprinkle the grated Parmesan cheese evenly over the top of each chicken breast. Return to the oven and bake for an additional 3-5 minutes, or until the cheese is melted and golden brown.
Let the chicken rest for 5 minutes after removing it from the oven. This allows the juices to redistribute, keeping the meat tender and flavorful.
