Instructions: 1. Place breast halves, one at a time, between 2 sheets of plastic wrap.

With the flat side of a mallet or with a small heavy frying pan, gently pound breasts until each is about 1/4-inch thick. Set aside.

2. Combine bread crumbs, Parmesan, 1/2 teaspoon oregano and a little freshly ground black pepper. Spread on a plate and set aside.

3. Mash together the softened butter, parsley and 1/2 teaspoon oregano; set aside. Whisk egg with water, pour onto a plate and set aside.

4. Cut the cheese into 6 sticks measuring about 1/2 inch-by-2 inches. Set aside.

5. Spread a little of the seasoned butter on each breast. Lay a piece of jack cheese, fold in sides and roll up to enclose filling.

6. Roll each bundle in egg mixture, then in bread-crumb mixture until evenly coated. Place bundles, seam side down, without touching, in a 9-by-13-inch baking dish that has been sprayed with nonstick spray. (If you can refrigerate 1 hour, this will help the coating adhere.)

7. Bake, uncovered, in a preheated 425-degree oven about 20 to 25 minutes, or until no longer pink in the center.

Note: I used pepper jack instead of lowfat jack cheese - delicious! Also, fresh parsley definitely made the dish.

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