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

Place chicken breasts between 2 pieces waxed paper and flatten until 1/4" thick. Set aside. Mix bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt and pepper.

In a small bowl, stir together the 4 tablespoons softened butter, parsley and remaining 1/2 teaspoon oregano. Spread about 1/2 tablespoon of the herb butter mixture across each breast about an inch from lower edge. Lay a strip of Jack cheese over butter mixture. Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling. (Roll similar to the making cabbage rolls, filled.). Dip each bundle in the melted butter, then in bread crumb mixture. Place bundles, seam side down, without touching in a 9"x13" baking pan. Drizzle with any remaining butter. Cover and refrigerate 4 hours or longer.

Bake, uncovered in 425 degree oven for 20 minutes. NOTE: No need to tie bundles. They stay together nicely. 4 to 8 servings.