Butterfly cut each chicken breast by placing it on a cutting board and slicing it in half horizontally. Cut toward the longest side of the triangle shaped breast. Do not cut all the way trough. Stop about a half inch from the edge and open up the chicken breast so that it has doubled in surface area.

Lay each butterflied chicken breast flat.

Season with salt and pepper on both sides and rub 1/2 clove minced garlic on the inside surface of the meat.

Cut the provolone cheese into 4 sticks and wrap each one in 1 1/2 ounces capicola.

Place the ham and cheese in the center of the flattened chicken and fold all sides of the breast meat toward the center to overlap.

Flip the breast over so that the overlapped edges are on the bottom.

Mix the crumbs with the Italian herbs.

Dip the stuffed chicken breast into the egg-wash and then into the seasoned crumbs.

Place fold side down on a parchment lined baking sheet and bake in a 350 degree oven for about an 50 to 60 minutes or until the internal temperature of the breasts reaches 175-185 degrees F on a meat thermometer.

Serve with Roasted Tomato Jam and a side of Orzo Spinach Prima Vera.