8 half chicken breasts, boned & skinned & pounded
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. parsley, dried
1/2 c. soft butter
8 rectangular slices of Monterey Jack cheese, cut 1/4 to 3/8 inch thick
1 c. flour
2 eggs, beaten
1 1/2 c. Contadina bread crumbs (Italian)

Whip butter until fluffy and mix with herbs. Spread butter thick on each piece of cheese. Roll chicken around cheese so cheese is inside the chicken (it rolls and stays well). Roll breasts in flour, dip in egg, roll in bread crumbs. Place chicken into casserole dish and bake at 350 degrees uncovered for 25 minutes. Baste with remaining butter mixture and cook for another 15 minutes.