Chicken Monterey

4 chicken breasts

1/4 C. margarine

1/2 t. dried oregano leaves, crumbled

1 T. snipped fresh parsley

1/2 C. fine dry bread crumbs

1/2 C. freshly grated Parmesan cheese

1/4 t. garlic powder

1/4 t. salt

1/4 t. pepper

1 t. dried oregano leaves, crumbled

1/4 lb. Monterey Jack cheese

5 T. 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 waxed 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° 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.

Source: Chyrel