4 boneless chicken breasts
3/4 c. butter, melted
1/2 tsp. dried oregano leaves, crushed
1 tbsp. snipped fresh parsley
1/2 c. fine dried bread crumbs or Italian seasoned bread crumbs
1/2 c. grated Parmesan cheese
1/4 tsp. garlic powder or salt
1/4 tsp. pepper
1 tsp. dried oregano leaves, crumbled
1/2 lb. Monterey Jack cheese

Place each chicken piece between 2 pieces of waxed paper. Pound with a meat mallet until about 1/4-inch thick; set aside. Combine 1/2 cup butter, 1/2 teaspoon oregano, and parsley in a bowl; set aside.

In a pie plate, stir together bread crumbs, Parmesan cheese, garlic powder or salt, pepper, and 1 teaspoon oregano; set aside. Cut Monterey Jack cheese into 1 1/2 x 1/2-inch strips.

Dip pounded chicken into herb-butter mixture; place 1 cheese strip on each chicken piece. Roll chicken around cheese, tucking ends under. Roll chicken roll in bread crumbs mixture.

Place seam sides down in an ungreased 13 x 9 baking dish. Bake at 400 degrees uncovered for 25-30 minutes or until juices no longer run pink when chicken is pierced with a fork.

I use garlic salt instead of powder and I use more than the recipe calls for. Also, if I have any cheese left over, I place it on top of the chicken rolls the last 5 minutes of cooking time.

There are usually a lot of little pieces of chicken left over. I dip all of them in the herb-butter and bread crumbs and place them in the pan with the rest of the chicken pieces.