Ingredients
- 6 chicken breast skinned (halves)
- 650 gr fine dry bread crumbs
- 110 gr butter
- 60 ml wine (white)
- 30 gr green onions (chopped)
- 10 gr parmesan cheese (grated)
- 7 gr parsley (fresh chopped)
- 2 gr oregano
- 1 gr basil
- 1 gr garlic salt
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 8x11 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
