8 boneless chicken breasts
1/4 c. soft butter
1/2 tsp. oregano
1 tbsp. chopped parsley
1/4 lb. Monterey Jack cheese
1/2 c. bread crumbs (dry)
1/2 c. Parmesan cheese
1 tsp. oregano
1/2 tsp. garlic salt
1/4 tsp. pepper
5 tbsp. melted butter

Skin chicken breasts and pound down to 1/4 inch thickness or butterfly them. Mix herb butter from butter, 1/2 teaspoon oregano and parsley. Spread on breasts. Cut Monterey Jack cheese into 1/2 x 1 inch fingers. Put 1 piece of cheese on each breast. Roll up, tucking ends under. Dip in melted butter. Roll in crumb mixture of bread crumbs, Parmesan cheese and 1 teaspoon oregano, 1/2 teaspoon garlic salt and 1/4 teaspoon pepper.

Place seam side down with edges touching in 8 inch square baking dish. Drizzle with remaining melted butter. Cover and chill overnight. Uncover and bake at 400 degrees for 30 to 40 minutes. 8 servings.