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
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
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