1/4 cup butter, melted

4 boneless, skinless chicken breasts

1/2 t. salt

1/2 t. pepper

1 1/2 cups buttermilk, divided

3/4 cup all-purpose flour

1 can cream of mushroom soup

1 T. dried basil

1 T. dried parsley

Hot cooked rice

Pour butter evenly into a 9 X 13 in. baking dish.  Mix salt and pepper with flour.  Dip chicken in 1/2 cup buttermilk, and dredge in flour.  Arrange chicken in dish.  Bake at 425 degrees for 20 minutes.  Turn chicken and bake 5 more minutes.  Stir together remaining cup of buttermilk, soup, and herbs; pour over chicken and bake 5-10 more minutes.  Cover with foil to prevent excessive browning, if necessary.  Serve over rice.