4 chicken breasts, boned and halved
1/2 c. chilled butter
2 tsp. salt
1 tsp. pepper
2 tbsp. chives
1 clove garlic, crushed
Juice of 1 lemon
Flour
3 eggs, lightly beaten
Unseasoned bread crumbs
Oil for deep frying

Pound chicken between sheets of wax paper to flatten. Combine butter, salt, pepper, chives, garlic, and divide into 8 pieces. Place a piece of seasoned butter on center of each piece of chicken and roll up, tucking in sides. Dredge each roll in flour, dip in egg, and roll in bread crumbs. Refrigerate for at least 1 hour. Fry in hot oil (350 to 375 degrees) at least 1 inch deep. Brown all over and drain on paper towels.