Melt 1/4 cup margarine and dip the chicken in and roll in the breadcrumb mixure. Put breasts in a glass pyrex dish and pour the remaining butter over the top. Bake for 20-25 mins. Pour wine, scallions and chopped fresh parsley over top and bake an additional 10 mins. Serve with fresh fettuccini noodles in alfredo sauce (or preference).