Pour balsamic vinegar into small saucepan and over medium heat reduce vinegar by half. To tell when the vinegar is done, it should coat the back of a metal spoon and when you drag your finger through it, the line you made should stay. Remove vinegar from heat and set aside.
In a small bowl add goat cheese, herbs de provence, minced garlic, dried cherries, and parsley. Add a tiny splash of cream to help bind everything. Mix thoroughly using a fork and set aside. See Photo
For the stuffed chicken, preheat oven to 350 degrees F. Lay a piece of plastic wrap over your cutting board and tucking the ends under ends of the board. Place one chicken breast on the covered cutting board and season with salt and pepper. Place a second piece of plastic wrap over the chicken and flatten the chicken using a marble rolling pin or heavy skillet. Pound the chicken thin (to 1/4″ – 3/8″ thick). Set aside first pounded piece of chicken. Do the same thing with the second chicken breast, using new plastic wrap.
Peel off one layer of plastic wrap from each breast and spoon 1/2 of the cheese mixture onto the breast 1/2″ from the end and sides. Lay bacon slices next to the cheese. Roll each breast tightly (do not keep the plastic wrap on the chicken.). If you need to, you can secure the breasts with toothpicks.
Rub olive oil all ove rth outside of the chicken rolls. Sear on each side in a nonstick pan, a couple minutes on each side. Place seam side down in square baking pan and finish roasting in oven for about 25-30 minutes.
Remove the toothpicks, if you used any. Slice each chicken roll on a diagonal. Place on serving plate and drizzle reduced balsamic vinegar around chicken.