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

Place breasts between wax paper and pound flat. In pie pan combine crumbs, Parmesan, 1 teaspoon oregano, garlic, salt and pepper. In bowl stir together 4 tablespoons softened butter, parsley, 1/2 teaspoon oregano. Spread herb butter on breast, add strip of Jack cheese, fold and roll. Dip in melted butter and roll in crumb mixture. Place seam down in 9 x 13 inch pan. Drizzle remaining butter over. Cover and refrigerate 4 hours or until next day. Bake uncovered 20 minutes at 425 degrees.