Easy Baked Chicken Kiev

8 boneless, skinless chicken breast
1/2 cup fine dry bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 tsp. oregano, divided
1/2 tsp. garlic salt
1/4 tsp. pepper
4 Tbsps. margarine, softened
1 Tbsp. flat-leaf parsley, chopped
4 oz. Monterey Jack cheese, cut into 8 strips (each 1/2" thick, 1 1/2" long)
5 Tbsps. margarine, melted

Place chicken breasts, one at a time, between two sheets of wax paper or plastic wrap. With flat side of mallet, gently pound breasts until each is about 1/4" thick. Set aside.

In a rimmed plate or pie pan, combine bread crumbs, Parmesan cheese, 1 tsp. of the oregano, garlic salt, and pepper. Set aside.

In a small bowl, stir together the 4 Tbsps. softened butter, parsley, and remaining 1/2 tsp. oregano. Spread about 1/2 tsp. of the herb-butter mixture across each breast, about an inch from lower edge. Lay a strip of Jack cheese over butter mixture. Fold lower edge of breast over filling. 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 9x13 baking dish. Drizzle with any remaining margarine.

Cover and refrigerate for at least 4 hours or until the next day.

Bake, uncovered, in a preheated 425° oven for 20 minutes, or until chicken is no longer pink when slashed (cut just a small slash so filling doesn't ooze out).

Serves 4-8

Notes:

I use a few toothpicks to hold the chicken together. 425° is too hot. I bake this at 375°, carefully checking to make sure the chicken isn't getting too done and dried out.

Recipe adapted from Sunset Easy Basics for Good Cooking cookbook