Preheat oven to 425°F.

Lightly grease a standard sheet pan; set aside.

Using a large skillet, add olive oil and place over medium-high heat. Once hot, add the pancetta and cook, stirring occasionally, until crispy (~3-4 minutes).

Add garlic and continue cooking, stirring occasionally, for 1 minute.

Transfer mixture into a small bowl. Add dried oregano and parsley; stir until well combined. Set mixture aside.

Working with one piece of a chicken at a time, lay breast in between two pieces of plastic wrap. Using a meat mallet (or a rolling pin), gently pound each piece until it’s ~½” thick. Repeat process with remaining pieces of chicken.

Sprinkle salt and pepper on both sides of the chicken breasts.

Divide shredded provolone and pancetta mixture evenly on top of the 4 chicken breasts. Roll each chicken breast up lengthwise and place seam-side down on cutting board.

Using a small bowl, combine lemon juice with the remaining 3 tsp of olive oil.

Place the breadcrumbs on a large plate.

Brush both sides of the stuffed chicken breasts with the olive oil mixture. Carefully dip each chicken breast into breadcrumb mixture. Use the kitchen twine to tie up each stuffed chicken breast in two places; Place seam-side down on prepared sheet pan.

Spray tops of chicken breasts with baking spray or olive oil. Bake at 425°F for 25-30 minutes, or until golden brown and fully cooked. (Note: Check chicken breasts after 20 minutes. If the panko topping is turning too dark, lay a piece of foil on top for the remaining cooking time.)