4 boneless chicken breasts, halved
2 cloves garlic, chopped fine
1 tsp. each basil & oregano
1/2 tsp. salt
2 c. fine bread crumbs

Mix together. Melt 1/4 cup butter, dip chicken in butter, then roll in crumb mixture. Place in shallow 9 x 13 inch pan. Bake at 375 degrees for 50 minutes or until tender, then melt 1/4 cup butter. Mix with 1/4 cup dry white wine and 1/4 cup sliced green onions. Spoon over chicken. Return to oven for 5 to 7 minutes until sauce is hot. Serve over rice.