2/3 c. sweet cream butter
1/2 c. dry bread crumbs
2 tbsp. grated Parmesan cheese
1 tsp. each basil leaves & oregano
1/2 tsp. garlic salt
1/4 tsp. salt
2 boneless, skinless chicken breasts, split & flattened, approx. 1 1/2 lbs.
1/4 c. dry white wine (or apple juice)
1/4 c. chopped green onions (scallions)
1/4 c. chopped parsley

Preheat oven to 375 degrees. In 2 quart saucepan melt butter. Meanwhile, on piece of wax paper, combine bread crumbs, cheese, basil, oregano, garlic salt and salt. Flatten individual pieces of chicken breasts (4) between 2 pieces of wax paper with mallet or rolling pin. Dip chicken breasts in melted butter then completely coat in bread crumb mixture.

Fold sides in and roll to resemble Chinese egg roll. Place in 9" square baking dish, seam side down. Bake at 375 degrees for 50 to 60 minutes.

Meanwhile, add wine, green onion and parsley to remaining melted butter, about 1/2 cup. When chicken is browned, pour butter sauce mixture over and around meat. Return to oven 3 to 5 minutes. Serve with sauce spooned over.

Can substitute Italian bread crumbs, eliminate basil, oregano and garlic salt.

Can be prepared ahead. Refrigerate before cooking chicken rolls. Bake 60 minutes. Before serving, warm butter sauce and return to oven 5 minutes. 8 servings.