Oven Chicken Kiev

(My momma's recipe)

2 whole, boneless, skinless chicken breasts
2/3 cup butter
3/4 cup Italian breadcrumbs
2 tablespoons Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1/4 cup dry white wine
1/4 cup chopped scallions
1/4 cup minced parsley

4 pats of butter

Preheat oven to 375° F. Spray a baking dish with Pam; set aside.

Butterfly and halve chicken breasts (you learned how to do that here). Melt butter in a metal or glass pie pan. In another metal or glass pie pan combine breadcrumbs, cheese, basil, oregano, garlic salt, onion powder, salt, and pepper. Dredge each chicken breast half, first in butter, then in the crumb mixture, coating well. Place chicken breasts into prepared baking dish. Bake, uncovered, for 50 to 60 minutes until juices run clear.

While chicken is baking, stir together wine, scallions, and parsley. During the last 10 minutes of baking, pour this mixture on top of the chicken, top each with a pat of butter and return it to the oven.