4 whole chicken breasts (about 4 lbs. total, boned, split & skinned)
1/2 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese
1 1/2 tsp. oregano leaves
1/2 tsp. garlic salt
1/4 tsp. pepper
4 tbsp. softened butter
5 tbsp. melted butter
1 tbsp. chopped parsley
4 oz. Jack cheese, cut into 8 strips (1 1/2" x 1/2")

Place one breast between 2 sheets of waxed paper, pound with flat side of mallet until breast is 1/4" thick. Set side. Do all breasts.

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

In small bowl, combine softened butter, parsley, and 1/2 teaspoon oregano. Spread about 1/2 teaspoon of herb butter on each breast about 1" from lower edge; lay strip of Jack cheese on. Fold bottom up, sides in and roll up to enclose filling. Dip each in melted butter, drain and roll in bread crumbs mixture. Place seam side down, not touching in 9"x13" pan. Drizzle with remaining butter. Cover. Refrigerate at least 4 hours. Bake, uncovered at 425 degrees for 20 minutes or until chicken is no longer pink. Do not over cook.