6 chicken breasts (halved)
1/4 c. butter (divide into 6 pieces)
1 clove garlic, minced
2 tbsp. chives or marjoram, finely chopped or 1/4 tsp. to 1/2 tsp. green onion tops, chopped
2 tbsp. parsley, chopped
1/2 c. flour
Salt and pepper to taste
1 egg, beaten
1/2 c. bread crumbs
Watercress or parsley for garnish, optional
Oil for deep frying

Skin and debone chicken breasts then halve (have done where chicken is purchased to save time). Place each chicken half, skin side down, between two sheets of waxed paper. Beat with wooden mallet or rolling pin. Begin in center and work outward until 1/4 inch thick. Remove from paper. In the middle of each breast place: piece of butter and garlic, chive, parsley mixture. Roll; up chicken breast. Tuck in ends and secure with toothpicks. Dust each breast, lightly, with flour, salt, pepper mixture; brush with beaten egg; roll in bread crumbs. Chicken may be refrigerated or frozen until ready to deep fry. Deep fry in hot oil (350 degrees). About 5 to 7 minutes or until golden brown and cooked. Remove chicken from fat; drain on absorbent paper. Keep warm in oven a 325 degrees.