4 whole chicken breasts, boned, split, and skinned
1/2 c. 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 tsp. chopped parsley
4 oz. Monterey Jack cheese, cut into 8 strips (each 1/2 inch thick and 1 1/2 inches long)
5 tbsp. butter, melted

Place chicken breasts, one at a time, between 2 sheets wax paper or plastic wrap. With flat side of a mallet, gently pound breasts until each is about 1/4 inch thick; set aside. In a rim plate/pie pan, combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic, and salt and pepper. Set aside in a small bowl. Stir together the 4 tablespoons softened butter, parsley, and remaining 1/2 teaspoon oregano leaves.

Spread about 1/2 tablespoon of the herb buttered 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.

Dip each bundle into melted butter and drain briefly, then roll in bread crumbs mixture until evenly coated. Place bundles, seam side down, without touching in a 9 x 13 inch baking pan. Drizzle with any remaining butter. Cover and refrigerate for at least 4 hours or until next day. Bake, uncovered, in a preheated 425 degree oven for 20 minutes or until chicken is no longer pink when lightly slashed, careful not to let filling ooze out. Yield: 4 to 8 servings.