Chicken Breasts w/Swiss cheese

Heat the oven to 350º - have a baking sheet sprayed w/nonstick spray.

Have 4-6 chicken breast (halves) ready to prep.

In a small pan, saute a clove of minced garlic with 1/2 c. chopped onions (seasoned w/S&P)  in 1 T. butter until soft.

While the onions/garlic are cooking, pound 4-6 chicken breast halves lightly, until they're flattened evenly.  Season the chicken with S&P and then evenly spread the cooked onions/garlic over each.

In a small bowl, mix together:
1/3 cup unseasoned breadcrumbs
1/3 cup Panko crumbs
1 T. parsley flakes (fresh or dried)
S&P
1/2 cup grated (or minced) gruyere cheese (or swiss)

Divide it evenly and sprinkle it over each pc. of chicken, then pat it down gently.
Melt 3-4 Tblsp. butter and drizzle over the crumbs.

Mix together 1/4 C. white wine, 1/4 C. chicken broth/stock & 1 T. parsley flakes and pour it into the pan (NOT onto the chicken).

Cover loosely with foil.
Bake for 40 minutes.
Raise the temp. to 375º.
Remove pan from oven and discard foil.
Return to oven and bake for another 10-15 minutes until the crumbs are golden brown.