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 stri
   6       tb           Melted unsalted butter
  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
  (Don't cut the filling!!), about 20 minutes. Serve at
  once!! MEXICAN STYLE KIEV: Follow the directions
  above, but omit the oregano. Instead use a mixture of
  1 tsp chili powder and 1/2 tsp ground cumin. Using a
  can of whole green chiles, discard the ptih and any
  seeds. Cut the chilies into 1 inch stirps and divide
  into eight equal portions. When filling the chicken
  breasts, place one portion of the chile, atop each
  strip of cheese. serve the chicken with the following
  tomatoe sauce. Stir together 1-15oz can of tomatoe
  sauce with 1/2 tsp each ground cumin and sugar and 1/4
  cup sliced green onions ( including tops.) Cook over
  medium heat, stirring, until hot. Season to taste with
  salt, pepper and hot pepper sauce.