Allow the the chicken breasts to sit in the dill pickle brine for 30 minutes. Remove and dry the breasts off.
To Make the Chicken:
Pre-heat the oven to 400ºF/200ºC
Place the chicken breasts on a cutting board. Take a sharp knife and keeping it parallel to the chopping board cut through the middle of the chicken leaving the back edge intact. (See full pictures in post).
Gently open up the chicken breasts.
Place 2 tablespoons of the dill pickle relish inside each chicken breast and spread it out to create a thin layer.
Fold 2 slices of provolone into each chicken breast, then sprinkle with parmesan.
Close each chicken breast up and season the chicken breasts with salt and pepper.
Pour the oil into a cast iron fry pan and fry the chicken smooth side down for 4 minutes. Carefully flip the chicken and finish baking the chicken in oven for 8-10 minutes.
The brining step is optional, but it does make so much difference. If you don't have any pickle juice use 2 cups of water mixed with ⅛ cup of salt and 2 tablespoon of white sugar.