Yummie Chicken!

3 boneless, skinless chicken breasts
some seasoned bread crumbs
some parmesan cheese
some butter (ruining that perfectly healthy chicken breasts!)
some cooking sherry
oregano
salt & pepper (salt for the breading and both for the noodles)
dehydrated onions (or green onions)

Ok… so here’s what I did and once again, I have no name for this. Put the bread crumbs, a little salt, and parm cheese in a bowl big enough for dipping the chicken, and mix. Melt about ¾ stick of butter in a bowl large enough for dipping also… dip the chicken in the butter, then in the crumbs, and place in an ungreased 9 inch cake pan (square or round, doesn’t really matter). Reserve the unused butter! Bake for about 45 minutes. Now, with the unused butter… mix the sherry (I poured enough to make it “about” ½ cup along with the melted butter), onions and some oregano and when your timer “dings” pour butter mixture over the chicken, which should be fork tender and yummie by now… I didn’t use all of the butter, so don’t feel you need to, discard the rest. Place the chicken back in the oven for about 5 minutes. This will help form a nice crust and warm up that sauce. I served it (to myself) with extra fine egg noodles (I just plopped the chicken on top and got a little bit of the sauce in the pan and spooned it on the noodles) and green beans! Viola!