1/2 c. each fine dry bread crumbs & grated Parmesan cheese
1 1/2 tsp. oregano
1/2 tsp. garlic salt
1/4 tsp. pepper
4 tbsp. butter, softened
1 tbsp. chopped parsley
6-8 boneless chicken breasts
4 oz. Jack cheese cut into 8 strips, each 1/2" thick & 1 1/2" long
5 tbsp. butter, melted

In a pie pan, combine bread crumbs, Parmesan cheese, 1 teaspoon oregano, garlic salt and pepper; set aside.

In small bowl, stir together the softened butter, parsley and remaining 1/2 teaspoon oregano.

Place chicken breasts between 2 sheets plastic wrap on cutting board. With mallet, bound breasts until each is about 1/4 inch thick.

Spread chicken piece with herb-butter mixture and lay a strip of Jack cheese across width. Fold in sides so they overlap and seal in filling; fold ends over top. Dip each bundle into melted butter and drain briefly; then roll in crumb mixture to coat evenly.

Place bundles, seam side down, without touching, in a 9 x 13 inch baking pan. Drizzle with remaining butter. Cover and refrigerate for at least 4 hours or until the next day.

Bake, uncovered in a 400 degree oven for 20 minutes or until chicken is no longer pink when gently slashed (so filling won't ooze out).