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1
Preheat oven to 375 degrees.
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2
Mix basil, oregano, parsley, diced shallots, and salt and pepper with bread crumbs in a shallow bowl.
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3
In another shallow bowl, melt half the butter; add the white wine and mix.
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4
Cover the chicken breasts with parchment paper, or place in a plastic bag, and pound until roughly even in thickness.
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5
No need to go crazy, this just helps them cook evenly.
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6
Dip each chicken breast in the melted butter and wine mixture, then roll in bread crumbs and place in a (greased) baking pan (I find that metal works best).
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7
Drizzle some of the extra wine and butter over the breaded chicken, and cover tightly with foil.
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8
Bake until fully cooked, about 30-45 minutes.
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9
Remove the foil and bake an additional 15 minutes or so, until the breading is nicely browned.
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10
Keep your eye on the bottom of the chickenyou dont want the underside to still be soft or soggy.
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11
Serve over rice, garnished with fresh parsley and lemon wedges.
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12
If you want to inject a bit more flavor, you can make a sauce by sauteing more shallots with wine and butter over medium heat.
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13
Pour sauce over chicken and rice before garnishing with lemon and parsley.
