Dot's Easy Italian Chicken

• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried leaf oregano
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 4 boneless chicken breast halves
• 3 tablespoons melted butter

Wash and pat chicken dry. Place chicken breasts in food storage bag or between sheets of waxed paper; pound gently to flatten a bit to even thickness. In a shallow bowl or pie plate, combine Parmesan cheese, oregano, parsley, salt, and pepper. Dip chicken breasts in the melted butter then coat with Parmesan mixture. Place in a greased 9-inch square baking dish. Drizzle with remaining butter. Bake, uncovered, at 425° for 15 to 20 minutes, or until chicken is tender and juices run clear. Serves 4.