5 boned and skinned chicken breast halves
3 c. barbecue sauce
Pillsbury hot roll mix
1/2 c. olive oil
8 oz. shredded Italian Fontina
6 oz. shredded smoke Gouda
1 red sweet onion, thin sliced
1/4 c. chopped fresh cilantro or oregano

Combine chicken and 1 cup of sauce in a bowl and marinate for at least 4 hours. Return chicken to room temperature before cooking. Place chicken and marinade in oven. Cover with foil and cook at 325 degrees for 30 minutes.

Prepare dough: Brush dough with olive oil. Top with a layer of each of the cheeses, leaving 1/2 inch border. Spoon layer of sauce over cheese. Arrange the chicken and onion rings on top and drizzle evenly with olive oil. Bake as directed. Sprinkle with cilantro or oregano.