Instructions: * The Chicken Breast should be skinned, boned and split and weigh about 12 to 14 oz.
** The sticks of cheddar cheese should measure 5 X 1/2 X1/2-inches each. +

Combine the flour, salt and pepper and pound the mixture into the meat until the meat becomes thin. Cut the meat into 2 serving pieces. Place a stick of the cheddar cheese lengthwise on each portion of the meat and the meat over the ends of the cheddar strip and roll up tightly. Secure with a wooden pick or skewer. Melt the butter in a skillet and brown the meat and onion. Add the catsup, water and oregano and cover. Simmer for 20 to 25 minutes or until tender. Serve hot.

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