Country-Style Chicken Kiev 

This recipe is easy to make, and oh sooo good!  It's packed with
flavor, and attractive to boot.  I chose to remove the skin before
breading, and it did not come out dry.  Enjoy!

Country-Style Chicken Kiev

4 chicken breast halves, OR 8 thighs
3/4 cup (180 ml) fine dry bread crumbs
2 T (30 ml) grated Parmesan cheese
1 teaspoon (5 ml) dried basil, crushed
1 teaspoon (5 ml) dried oregano, crushed
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.25 ml) garlic powder
1/2 cup (120 ml) butter or margarine, melted
1/3 cup (80 ml) dry white wine
4 green onions, chopped
1 cup (240 ml) chopped fresh parsley

In pie plate combine bread crumbs, cheese, basil, oregano, salt
and garlic powder.  Dip chicken in melted butter then roll in crumb
mixture, rotating completely.  Arrange skin side up in ungreased
13x9-inch (33x23-cm) baking pan.  Add wine, onion and parsley to
remaining butter; set aside.  Bake at 375 F (190 C) until browned,
fork-tender and completely done, about 35 to 40 minutes.  During
last 5 minutes of baking, pour butter sauce over chicken in pan.  (I
would try to bake the butter sauce a little longer than 5 minutes to
make sure the raw chicken cooties are killed off.  Just keep an eye
on it to be sure it doesn't get too dark or burn.)

Makes 4 servings.

Per serving: 378 cal., 24 g protein, 6 g carbo., 27 g fat, 641 mg
sodium, 123 mg chol.