Rinse chicken and pat dry. Place one piece at a time, skinned side down, between two sheets of pastic wrap and pound with a flat surface mallet until each breast is about 1/8 inch thick.
In a shallow bowl, combine bread crumbs, parmesan cheese, garlic salt and pepper and 1 tsp of the oregano and set aside. In a small bowl, stir together the 1/4 cup butter, remaining oregano and parsley.
Arrange the pounded chicken breasts skinned side down. Spread about 1/2 tablespoon of the butter mixture across each piece about an inch from one of the long sides and place a strip of the Jack cheese over the butter.
Fold the short ends over the filling and then fold in the long sides and roll to enclose the filling.
Dip each bundle into the 6 tbsp of melted butter, drain and roll in the bread crumb mixture until coated evenly and well.
Place bundles, seam side down and slightly separated into a 10x15 inch rimmed baking pan. Drizzle with the remaining butter. Cover and refrigerate for at least 4 hours over overnight.
Bake uncovered in a 425 F oven until chicken is no longer pink when slightly slashed, about 20 minutes.
Ingredients:
4 Chicken breasts - 1 lb each (skin-bone and split)
1/2 c Fine dry bread crumbs
1/2 c Grated parmesan cheese
1 1/2 ts Oregano
1/2 ts Garlic salt
1/4 ts Pepper
1/4 c Unsalted butter (softened)
1 tb Chopped parsely
4 oz Monterey jack cheese (8 str.)
6 tb Melted unsalted butter