4 whole chicken breasts, skinned, boned and split
1/2 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese
1 1/2 tsp. oregano
1/2 tsp. garlic salt
1 tbsp. parsley
4 oz. Jack cheese, in strips 1/2 inch thick and 1 1/2 inches long
5 tbsp. butter, melted
1/4 tsp. pepper

Place breasts between 2 sheets of wax paper. Pound gently with flat side of mallet to 1/4 inch thickness. In bowl, combine bread crumbs, Parmesan cheese, 1 teaspoon oregano, garlic salt and pepper. In small bowl stir 4 tablespoons softened butter, parsley and remaining oregano. Spread 1/2 tablespoon of the herb-butter mixture across each breast, roll up. Dip each bundle in butter and drain; roll in crumb mixture until evenly coated. Place in 9 x 13 inch pan. Dribble with butter. Cover and refrigerate at least 4 hours. Bake uncovered in 425 degree oven for 20 minutes.