Stuffed Tomato Basil Chicken

4 6(oz) Boneless, Skinless Chicken Breasts
1/2 (12 oz) bottle Garlic & Herb Marinade
16 Fresh Basil Leaves
1 Large Tomato, thinly sliced
4 Slices Provolone Cheese
12 Slices Bacon
1/4 C. Freshley Grated Parmesan Cheese

1. 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 30 minutes. Place chicken & marinade into a large resealable plastic bag. Refrigerate for 30 minutes.

2. Preheat oven to 500 degrees.

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

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