8 boneless, skinless chicken breast halves
1/2 teaspoon seasoned salt
1/2 cup butter at room temperature
1/2 teaspoon crushed dried leaf oregano
1/2 teaspoon chopped fresh parsley
4 ounces Havarti or Monterey jack cheese, cut into 8 slices
1/2 cup seasoned bread crumbs
1/2 cup dry white wine
Heat oven to 375 degrees (190 degrees C).
Wash chicken breasts, then pat them dry with white paper towels. Place chicken breast pieces between sheets of plastic wrap. Pound with the flat side of a meat mallet until thin and about double in size. Sprinkle seasoned salt over chicken.
In a small bowl, combine butter, oregano and parsley. Spread half of the butter mixture over one side of the chicken breasts. Top each breast with a slice of cheese. Roll up each chicken breast tightly, tucking in ends to make each stuffed breast approximately the same length as the other. Place in a shallow 1 1/2-quart casserole.
In a small saucepan, melt remaining butter mixture and brush over chicken. Sprinkle with bread crumbs. Add wine to casserole dish.
Bake, uncovered, 30 to 40 minutes or until tender and browned. Be careful not to overcook.
Garnish with avocado slices and tomato wedges.
Yield: 6 servings