6 Chicken breast halves — skinned and boned
1/2 cup Butter
1 1/8 6 c Fine dry bread crumbs
2 tablespoons Grated Parmesan cheese
H SEASONING MIX 1 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Garlic salt
1/4 cup White wine
1/4 cup Green onions — chopped
1/4 cup Fresh parsley — chopped
Preheat oven to 375 degrees. Melt butter. Combine bread crumbs, cheese, oregano, basil, and garlic salt. Dip chicken breasts in melted butter, then coat with crumb mixture and lay in 8×11 baking dish. (Can be prepared ahead to this point and refrigerated.) Bake 40 minutes or until fork tender. Meanwhile, add wine, onion, and parsley to reserved melted butter. When chicken is golden brown, pour butter-wine sauce over chicken. Continue baking 3 to 5 minutes, to warm sauce. Serve with wild rice and a pretty green salad.
From RIVER FEAST – Still Celebrating Cincinnati (received from RRR Warinner at the StL bash, ’94) Formatted for MM by Pegg Seevers