4 whole chicken breasts (about 4 lb, total), boned, split & skinned
1/2 c. fine dry bread crumbs
1/2 c. grated Parmesan cheese
1 1/2 tsp. oregano leaves
1/2 tsp. garlic salt
1/4 tsp. pepper
4 tbsp. butter, softened
1 tbsp. chopped parsley
4 oz. Jack cheese, cut into 8 strips (each 1/2" thick & 1 1/2" long)
5 tbsp. butter, melted

Place chicken breasts, one at a time, between 2 sheets of 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 rimmed plate or pie pan, combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt and pepper; set aside. In a small bowl, stir together the 4 tablespoons softened butter, parsley and remaining 1/2 teaspoon oregano.

Spread about 1/2 tablespoon of the herb butter 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 in the melted butter and drain briefly; then roll in bread crumb 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 (cut just a small slash so filling doesn't ooze out). Makes 4-6 servings.

Chicken Cordon Bleu variation: Add chopped ham to the cheese before rolling chicken breasts.