4 whole chicken breasts, boned, split, and skinned
1/2 c. each yellow corn meal (or dry bread crumbs) and grated Parmesan cheese
1 1/2 tsp. oregano leaves
1/2 tsp. garlic salt
1/4 tsp. pepper
4 tbsp. butter, softened
1 tbsp. chopped parsley
4 oz. cheese (Jack, Velveeta, etc.) cut into 8 strips (each 1/2 inch thick and 1 1/2 inches long)
5 tbsp. butter, melted

Gently pound breasts until each is about 1/4 inch thick; set aside.

In a rimmed plate or pie pan, combine corn meal, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper; set aside. In a small bowl stir together the 4 tablespoons softened butter, parsley, and remaining 1/2 teaspoon oregano.

Spread about 1/2 tablespoons of the herb-butter mixture across each breast about an inch from lower edge; lay a strip of cheese (your choice) over butter mixture. Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.

Dip each in the melted butter; then roll in corn meal mixture. Drizzle with any remaining butter. Cover and refrigerate for at least 4 hours. Bake, uncovered, in a preheated 425 degree oven for 20 minutes. Makes 4-8 servings.