Halve, remove skin and bone chicken breasts. Pound between pieces of waxed paper until each is about 1/4-inch thick.
Mix together 1/4 cup soft butter, 1/2 teaspoon oregano leaves and parsley. Cut Monterey Jack cheese into 8 fingers, each about 1/2-inch thick and 1 1/2-inch long. In a pie pan, combine bread crumbs and grated Parmesan cheese, 1/2 teaspoon oregano leaves, salt and pepper. Melt 5 tablespoons butter.
Spread chicken pieces with an equal amount of the herb butter and top with a finger of cheese. Roll up, tucking ends under. Dip in melted butter, drain briefly, then roll in crumbs. Place seam side down, without sides touching, in a 9 x 13-inch baking dish. Drizzle with remaining melted butter. Cover and chill at least 4 hours.
To serve, uncover and bake in a 425 degree oven for about 20 minutes or until chicken is no longer pink when slashed. Serves 8.
