8 chicken breast halves without skin
1/2 cup parmesan cheese
1/2 cup bread crumbs -- crushed fine
1 1/2 teaspoons oregano leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 tablespoons butter -- softened
1 tablespoon parsley -- chopped
4 ounces monterey jack cheese -- cut 1/2"x1.5" (8)
5 tablespoons butter -- melted
Place breasts, one at a time, between 2 sheets of wax paper and gently pound with
flat side of mallet, until 1/4" thick. Set aside.
In a pie pan combine bread crumbs, parmesan. cheese, 1 t. oregano, garlic salt, and
pepper. Set aside. In a sm. bowl stir together the 4 T. butter, parsley, & remaining 1/2 t.
oregano. Spread about 1/2 T. of herb-butter mixture across each breast about 1/2" from
lower edge; lay a strip of jack cheese over it. Fold lower edge 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 crumb mixture.
Place seam-side down, not touching, in 9x13 pan. Drizzle remaining butter on top.
Cover and refrigerate at least 4 hours, or until the next day. Bake uncovered @ 425degrees for 20 minutes, or until chicken is no longer pink when lightly slashed.