4 whole chicken breasts (about 1 lb. each) or 8 half breasts (about 1/2 lb. each)
1/2 c. finely dry bread crumbs
1/2 c. grated Parmesan cheese
1 1/2 tsp. oregano leaves
1/2 tsp. garlic salt
1/4 tsp. pepper
1/4 c. softened butter
1 tbsp. chopped parsley
4 oz. Jack cheese, cut into 8 strips 1/2 inch thick and 1 1/2 inches long
6 tbsp. butter, melted

Rinse chicken and pat dry. Place pieces one at a time, skin side down, between 2 sheets of plastic wrap and pound with a flat surfaced mallet until about 1/8 inch thick. In a shallow bowl combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt and pepper; set aside. In a small bowl stir together the 1/4 cup butter, remaining 1/2 teaspoon oregano and parsley. Arrange the pounded chicken skin side down. Spread about 1/2 tablespoon of the butter mixture across each piece about an inch from the long side. Place a strip of Jack cheese over the butter mixture. Fold short ends over the filling then fold in the long side and roll to enclose the filling. Dip each bundle in the 6 tablespoons melted butter and drain briefly. Roll in the crumb mixture until evenly coated.

Place bundles seam side down and slightly apart in a 10 x 15 inch baking pan. Drizzle with any leftover butter. Normal cooking time is 30 minutes. Serve immediately. Cover chicken and refrigerate for at least 4 hours or until the next day. Bake uncovered at 425 degrees until chicken is no longer pink when slightly cut.