• 4 whole boneless, skinless chicken breasts
  • 1/4 c. butter or margarine, softened
  • 1/2 tsp. oregano leaves
  • 1 Tbsp. parsley, chopped
  • 1/4 lb. Monterey Jack cheese
  • 1/2 c. fine bread crumbs
  • 1/2 c. Parmesan cheese, grated
  • 1 tsp. oregano leaves
  • 1/2 tsp. garlic salt
  • 1/2 tsp/ ground black pepper
  • 5 Tbsp. butter or margerine, melted

Halve chicken breasts; then pound chicken pieces between sheets of wax paper until each is about 1/4 inch thick. Mix together softened butter or margerine, oregano leaves and chopped parsley. Cut Jack cheese into eight finers, about 1/2 inch thick and 1 1/2 inches long. In a shallow dish or pie pan, mix bread crumbs, Parmesan cheese, garlic salt and ground black pepper. Spread chicken pieces with an equal amount of the butter and top with a finger of cheese. Roll up, tucking ends under. Dip in melted butter. Allow excess to drip back into dish, then roll in bread crumb mixture, coating evenly. Place into a 9×13 baking dish, seam side down. Repeat with remaining bundles. When all chicken is in baking dish, drizzle remaining melted butter over all. Cover and chill four hours, or overnight. Bake at 400F for 20 minutes, or until chicken is no longer pink, and juices run clear. If you are not sure chicken is done, remove a bundle from pan and slice part-way through. If any pink remains, return to baking dish and continue baking.