Cheese Stuffed Chicken Breasts with Avocado - serves 6

8 chicken breast halves, skinless and boneless
1/2 tsp seasoned salt
1/2 cup butter at room temperature
1/2 tsp dried leaf oregano, crushed
1/2 tsp chopped fresh parsley
4 oz Havarti or Monterrey Jack cheese, cut into 8 slices
1/2 cup seasoned bread crumbs
1/2 cup dry white wine
Avocado slices
Tomato wedges

Preheat oven to 375 degrees (190 degrees C). Wash chicken breasts; 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 doubled 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.