Rinse chicken and pat dry. Place one piece at a time, skinned side down between two sheets of plastic wrap and pound with a flat surface mallet until each breast is about 1/8 inch thick.
In a shallow bowl, combine bread crumbs, parmesan cheese, garlic salt and pepper and 1 teaspoon of the oregano and set aside. In a small bowl, stir together the ¼ cup butter, remaining oregano and parsley. Arrange the pounded chicken breasts skinned side down.
Spread about ½ tablespoon of the butter mixture across each piece about an inch from one of the long sides and place a strip of the jack cheese over the butter. Fold the short ends over the filling and then fold in the long sides and roll to enclose the filling.
Dip each bundle into the 6 tablespoons of melted butter, drain and roll in the bread crumb mixture until coated evenly and well. Place bundles seam side down and slightly separated into a 10x15 inch rimmed baking pan.
Drizzle with the remaining butter. Cover and refrigerate for at least 4 hours overnight. Bake uncovered in a 425F oven until chicken is no longer pink when slightly slashed (don’t cut the filling), about 20 minutes. Serve at once.
For Mexican Style Kiev: Follow the directions above but omit the oregano. Instead use a mixture of 1 teaspoon chili powder and ½ teaspoon ground cumin. Using a can of whole green chilies discard the ptih and any seeds.
Cut the chilies into 1inch strips and divide into eight equal portions. When filling the chicken breasts, place one portion of the chili atop each strip of cheese. Serve the chicken with the following tomato sauce.
Stir together 1-15oz can of tomato sauce with ½ teaspoon each ground cumin and sugar and ¼ cup sliced green onions (including tops). Cook over medium heat stirring until hot. Season to taste with salt, pepper and hot pepper sauce.
