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6 boneless, skinless chicken breasts
1 stick butter
6 green onions, chopped
1-2 cloves garlic, chopped
2 c. sour cream
3 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/2 tsp. pepper
1 1/4 c. seasoned bread crumbs
3/4 c. white wine (Barb uses Chardonnay)

Heat oven to 325 degrees.

Melt stick of butter in a 9x13-inch pan. Sprinkle green onion and
garlic over butter. Place chicken on top. Mix sour cream,
Worcestershire, salt, and pepper. Spoon over chicken, covering
completely. Sprinkle with bread crumbs to cover.

Bake, uncovered, for 20 minutes. Pour half the wine around the
edges of the pan. Bake 20 more minutes and repeat with the
remaining wine. Continue baking 30 more minutes.

Serve over angel hair pasta.

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