8 pieces boneless chicken breasts (2 lbs.)
1/2 tsp. seasoned salt
1/2 c. butter, room temperature
1/2 tsp. dried oregano leaves
1 tbsp. chopped fresh parsley
8 slices (4 oz.) Swiss cheese
2-3 tbsp. bread crumbs
1/2 c. dry white wine

Place chicken breast pieces between sheets of plastic wrap with flat side of mallet, pound until meat is evenly thin. Sprinkle pieces with seasoned salt. In small bowl, combine butter, oregano and parsley. Spread half the butter mixture over the chicken. Top each with slice of cheese. Fold chicken breasts tightly. Place in shallow 1 1/2 quart casserole. Melt remaining butter mixture and brush over chicken. Sprinkle with bread crumbs. Add wine to casserole. Bake uncovered for 30 to 40 minutes until brown. Be careful not to overcook chicken breasts or they will be dry.