Recipe - Chicken Kiev - Country Style

6 Chicken breast halves;
skinned and boned
One half cup Butter
1 1/8 6 cup Fine dry bread crumbs
2 tablespoon Grated Parmesan cheese

SEASONING MIX
1 teaspoon Oregano
1 teaspoon Basil
One half teaspoon Garlic salt
One fourth cup White wine
One fourth cup Green onions; chopped
One fourth cup Fresh parsley; chopped

From: LD Goss ldgoss@METRONET.COM

Date: Wed, 17 Jul 1996 10:19:45 0500
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 butterwine 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

NOTE: Not sure how much bread crumbs to use... the original recipe said:
"11/8 6 cup Fine dry bread crumbs" !!!! Glen

EATL Digest 16 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.