4 whole chicken breasts (boned and skinned)
1/2 c. dry bread crumbs
1/2 c. Parmesan cheese
4 oz. Jack cheese, 8 strips
1 1/2 tsp. oregano leaves
1/2 tsp. garlic salt
1/4 tsp. pepper
4 tbsp. butter (softened)
1 tbsp. chopped parsley
5 tbsp. melted butter

In pie pan combine bread crumbs and Parmesan cheese, oregano, garlic salt and pepper.

In small bowl stir 4 tablespoons soft butter, parsley and 1/2 teaspoon oregano.

Spread 1/2 teaspoon herb-butter across each breast. Lay strip of Jack cheese over butter mixture. Fold lower edge of breast over filling, then fold in sides and roll up (ends up being a square).