• Preheat the oven to 400°F. Using a sharp knife, cut a pocket into the thick side of each chicken breast, taking care not to slice all the way through.
  
• In a small bowl, mix the garlic, oregano, salt, and pepper, then sprinkle the mixture inside the pocket of each chicken breast.
  
• Cut the slices of Provolone into strips and layer inside each pocket with a tablespoon, or more, of sun dried tomatoes and basil leaves. 
  
• Wrap each chicken breast with 2 to 3 slices of bacon, covering it completely. Secure with toothpicks if needed. Place the bacon-wrapped chicken on a rimmed sheet pan and brush the bacon with the warmed honey.
  
• Transfer the sheet pan to the oven and bake for 20 to 30 minutes, depending on the size of the chicken breasts (see Notes for details). The internal temperature should reach 165°F when checked with a thermometer in the thickest part of the meat.
• Baste the chicken with the pan juices halfway through baking. If the bacon isn’t crisp in the last 5 minutes, move the pan to the upper rack and broil until the bacon reaches your desired crispness.
• Remove the chicken from the oven, transfer to a serving platter, and garnish with chopped parsley. Let the chicken rest while you prepare the sauce.

For the Sauce:

• Set the sheet pan over two burners and heat until the drippings sizzle. Add a splash of chicken stock or white wine and scrape up the browned bits with a spatula or spoon.
• In a small saucepan, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour. Cook for 1–2 minutes, then slowly add the pan drippings and the remaining chicken stock or wine. Continue stirring and cooking for another 2 minutes, until slightly thickened. Transfer the sauce to a serving dish to spoon over the chicken breasts.