Easy Baked Chicken Kiev - cooking recipe

Ingredients

4 whole boneless skinless chicken breasts
1/2 cup fine dry breadcrumb
1/2 cup finely grated parmesan cheese
1 1/2 teaspoons oregano leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 tablespoons softened butter
1 tablespoon parsley
4 ounces monterey jack cheese, cut into 8 strips (each 1/2 inch thick and 1 1/2 inch long)
5 tablespoons melted butter

Preparation

Flatten chicken breasts to about 1/4 inch thick (place one at a time between two sheets of wax paper or plastic wrap and gently pound with the flat side of a mallet).
Combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper in rimmed plate or pie pan.
Stir together the 4 tablespoons softened butter, parsley and remaining 1/2 teaspoon oregano in small bowl.
Spread about 1/2 tablespoon of the herb-butter mixture across each breast about an inch from the lower edge.
Lay a strip of the jack cheese over butter mixture.
Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.
Dip each bundle in the melted butter and drain briefly.
Roll in bread crumb mixture until evenly coated.
Place bundles, seam side down, without touching, in a 9 by 13 inch baking pan.
Drizzle with any remaining butter.
Cover and refrigerate for at least 4 hours or until next day (I never do this).
Bake, uncovered, in a preheated 425 oven for 20 minutes or until chicken is no longer pink when lightly slashed (cut just a small slash so filling doesn't ooze out).