2/3 c. butter, melted
2 tbsp. grated Parmesan cheese
1/2 c. dry bread crumbs
2 tbsp. each basil leaves and 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. each green onion and fresh parsley

Combine crumbs, cheese and seasonings. Dip chicken breasts in melted butter, then coat with crumb mixture. Reserve remaining butter. Place chicken skin side up in ungreased casserole. Bake for 50 minutes or until chicken is fork tender.

Meanwhile, add wine, green onion, and parsley to reserved melted butter. When chicken is golden brown, pour butter sauce over chicken. Bake another 3-5 minutes. Serve with sauce spooned over.