Title: Chicken Kiev - Country Style
Categories: Poultry
Yield: 6 Servings

6 Chicken breast halves;
-skinned and boned
1/2 c Butter
1 1/8 6 c Fine dry bread crumbs
2 tb Grated Parmesan cheese

-------------------------------SEASONING MIX-------------------------------
1 ts Oregano
1 ts Basil
1/2 ts Garlic salt
1/4 c White wine
1/4 c Green onions; chopped
1/4 c Fresh parsley; chopped

From: LD Goss

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 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

NOTE: Not sure how much bread crumbs to use... the original recipe said:
"1-1/8 6 c Fine dry bread crumbs" !!!! -- Glen

EAT-L Digest 16 July 96

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