2 tablespoons butter
1 teaspoon salt
1 teaspoon dried rosemary
4 skinless, boneless chicken breast halves
1/4 cup olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried black pepper
4 cups crushed tortilla chips
Preheat oven to 425 degrees F (220 degrees C).
Place butter or margarine in a 9 inch skillet over medium heat. Add salt, rosemary, chicken, oil, onion, garlic, basil, oregano, parsley, black pepper and tortilla chips. Sage mixture and saute for 1 minute.
Pour mixture into a single layer in a 9 inch roasting dish or casserole dish. Sprinkle with crushed tortilla chips.
Dust with butter/ margarine mixture and sprinkle lightly with crushed tortilla chips.
Bake uncovered for 1 to 2 hours in the preheated oven, or until chicken is cooked through and tender-crisp outside.