2/3 c. butter
1/2 c. fine bread crumbs
2 tbsp. Parmesan cheese, grated
1 tsp. basil leaves
1 tsp. oregano leaves
1/2 tsp. garlic salt
1/4 tsp. salt
2 chicken breasts, split (about 1 1/2 lbs.)
1/4 c. white wine or apple juice
1/4 c. chopped green onion
1/4 c. chopped fresh parsley

Heat oven to 375 degrees. Melt butter. Combine bread crumbs, Parmesan, basil, oregano, garlic salt and salt. Dip breasts in butter, coat with crumb mixture. (Reserve remaining butter.)

Place chicken, skin side up, in ungreased saute pan. Bake until fork tender (50-60 minutes). Add wine, onion and parsley to butter and pour over chicken when it's browned. Bake another 3 to 5 minutes to heat sauce through. Serve with sauce poured over chicken. Serves 4.