4 whole chicken breasts
1/4 c. plus 5 tbsp. butter
1 tsp. oregano leaves
1 tbsp. parsley, chopped
1/4 lb. Monterey Jack cheese
1/2 c. fine dry bread crumbs
1/2 c. Parmesan cheese
1/2 tsp. garlic salt
1/4 tsp. ground black pepper

Halve, remove skin and bone chicken breasts. Pound between pieces of waxed paper until each is about 1/4-inch thick.

Mix together 1/4 cup soft butter, 1/2 teaspoon oregano leaves and parsley. Cut Monterey Jack cheese into 8 fingers, each about 1/2-inch thick and 1 1/2-inch long. In a pie pan, combine bread crumbs and grated Parmesan cheese, 1/2 teaspoon oregano leaves, salt and pepper. Melt 5 tablespoons butter.

Spread chicken pieces with an equal amount of the herb butter and top with a finger of cheese. Roll up, tucking ends under. Dip in melted butter, drain briefly, then roll in crumbs. Place seam side down, without sides touching, in a 9 x 13-inch baking dish. Drizzle with remaining melted butter. Cover and chill at least 4 hours.

To serve, uncover and bake in a 425 degree oven for about 20 minutes or until chicken is no longer pink when slashed. Serves 8.