4 whole chicken breasts, boned, split & skinned
1/2 c. Parmesan cheese
1/2 c. bread crumbs
1 1/2 tsp. oregano
1/2 tsp. garlic salt
1/4 tsp. pepper
4 tbsp. butter, softened
1 tbsp. chopped parsley
4 oz. Monterey Jack cheese, cut into strips
5 tbsp. melted butter

Pound breasts to 1/4 inch thickness. Mix bread crumbs, Parmesan cheese, 1 teaspoon oregano, garlic salt and pepper; set aside.

Mix softened butter with parsley and remaining oregano. Spread 1/2 tablespoon of this softened mixture across chicken breast. Add a strip of cheese. Fold over to enclose the mixture. Dip in melted butter and roll in bread crumbs. Place in 9 x 13 inch pan. Refrigerate 4 hours. Bake at 425 degrees for 20 minutes.