1 c. fine bread crumbs
1/2 tsp. salt
1/2 tsp. ground thyme
1/2 tsp. ground rosemary
1/2 tsp. pepper
Dash marjoram
2 whole chicken breasts, bone, skinned & split
1 egg, beaten
2 tbsp. oil
1/2 c. white wine

Combine bread crumbs and spices. Dip chicken in egg, then crumb mixture. (May be refrigerated overnight at this point.) Heat oil. Saute chicken until lightly browned on each side. Add wine. Bring to a boil, reduce heat and simmer for 10-15 minutes.