4 boneless chicken breasts
1 c. bread crumbs or Pepperidge Farm stuffing
1/3 c. grated Parmesan cheese
1/2 tsp. basil leaves
Salt & pepper to taste
Milk
butter

Pound boneless breasts to thin them out. Mix bread crumbs, Parmesan cheese, basil, salt and pepper on a plate. Melt butter in fry pan. Moisten breasts in milk or water and then coat with bread crumb mixture. Cook chicken in pan until done and crisp.