1. Preheat the oven to 375 degrees.
2. Trim the chicken breasts of any fat or gristle, then make slices 3/4 of the way through the top of each breast, about 1 inch apart.  Number of slices will vary depending on the size of each chicken breast.
3. Pour the olive oil onto a medium sized sheet pan and add the salt, pepper and garlic powder.
4. Drag each chicken breast through the olive oil and seasoning mixture on both sides until fully coated, and then place on the sheet pan with the slices facing up.
5. Cut the capicola slices in half, and slice the provolone cheese into thin strips.
6. Place one piece of cappicolla and a strip of provolone into each of the slices you made in the chicken breasts (see photo in the post above.)
7. Once all of the breasts are stuffed, bake for 25 minutes, or until the chicken is fully cooked through (no longer pink inside and/or shows 165 degrees on a meat thermometer.).
8. Remove chicken from the oven and transfer to plates or a serving platter.

For the pepperoncini cream sauce:

1. Combine the mascarpone cheese and butter in a medium sized bowl and microwave for 30 seconds.
2.  Whisk vigorously together until smooth – this may take a minute or two, keep at it.
3. Stir in the pepperoncini and salt.
4. Serve warm over the chicken and garnish with basil and more pepperoncini if desired.