Cheese-Stuffed Chicken Breasts(For Economy, Bone The Chicken Breasts Yourself)

• 8 chicken breast halves, skinned and boned
• 1/2 tsp. seasoned salt
• 1/2 c. butter (room temperature)
• 1/2 tsp. dried leaf oregano, crushed
• 1/2 tsp. chopped fresh parsley
• 4 oz. Havarti or Monterey Jack cheese, cut in 8 slices
• 1/2 c. seasoned bread crumbs
• 1/2 c. dry white wine
• avocado slices
• tomato wedges

1. Preheat oven to 375u0b0 (190u0b0 C).
2. Wash chicken breasts; pat dry with paper towels.
3. Place chicken breast pieces between sheets of plastic wrap.
4. Pound with the flat side of a meat mallet until thin and about doubled in size.
5. Sprinkle seasoned salt over chicken. In a small bowl, combine butter, oregano and parsley.
6. Spread 1/2 of butter mixture over 1 side of chicken breasts.
7. Top each with a slice of cheese.
8. Roll up each chicken breast tightly, tucking in ends to make each stuffed breast the same length as others.

chicken, salt, butter, dried leaf oregano, parsley, cheese, bread crumbs, white wine, avocado, tomato wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824352 (may not work)