1/2 c. butter
1/2 c. bread crumbs
2 tbsp. grated Parmesan cheese
1 tsp. each basil leaves, oregano leaves
1/2 tsp. garlic salt (or 1/4 tsp. garlic powder)
1/4 tsp. salt
2 chicken breasts, split (about 1 1/2 lbs. or 4 boneless breasts)
1/4 c. white wine (or apple juice)
1/4 c. chopped green onion (or white)
1/4 c. chopped parsley

Heat oven to 375 degrees. Melt butter, combine bread crumbs, Parmesan cheese, basil, oregano, garlic and salt. Dip chicken in butter, coat with crumb mixture. Reserve remaining butter. Bake in ungreased chafing dish 50 to 60 minutes (or until fork tender 30 to 40 minutes for boneless). Meanwhile, add wine, onion and parsley to remaining butter. When chicken is golden brown, pour sauce over chicken baking 3 to 5 minutes or until sauce is heated through. Serve with plain or wild rice, sauce spooned over.