4 chicken breasts
1/4 cup margarine
1/2 teaspoon dried oregano leaves, crumbled
1 tablespoon snipped fresh parsley
1/2 cup fine dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon grated powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano leaves, crumbled
1/4 pound Monterey jack cheese
5 tablespoons butter, melted
Carefully cut bones from chicken breasts and remove skin. Cut breast in half lengthwise. Place each chicken breast half between 2 pieces of wax paper. Pound with a meat mallet until 1/4-inch thick; set aside.
Combine 1/4 cup butter or margarine, 1/2 teaspoon oregano and parsley in a small bowl; set aside.
In a pie plate, stir together bread crumbs, Parmesan cheese, garlic powder, salt, pepper and 1 teaspoon oregano; set aside.
Spread herb-butter mixture evenly over pounded chicken breasts.
Cut Monterey Jack cheese into eight 1 1/2 x 1/2-inch strips. Place 1 cheese strip on each pounded chicken piece. Roll chicken around cheese, tucking ends under.
Dip chicken rolls in 5 tablespoons melted butter or margarine. Carefully roll in bread crumbs mixture. Place seam side down 1/2-inch apart in an ungreased 13 x 9-inch baking dish. Cover and refrigerate 4 hours or overnight.
Preheat oven to 400 degrees F.
Remove chicken rolls from refrigerator. Bake uncovered about 20 minutes in preheated oven until juices no longer run pink when chicken is pierced with a fork. Place chicken rolls on a hot platter.