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3 whole, boneless, skinless chicken breast
2 eggs, beaten
6 slices fresh bread crumbs (food processed)
Vegetable oil for frying (1/2 inch in frying pan)
1 bunch fresh chives (scallion tops), chopped
1 stick butter (1/4 lb.)

Cut each whole breast in half and then each half into 4 pieces. Allow a half chicken breast per person (at least). Dip chicken slices in egg, then in bread crumbs. Place on cookie sheet lined with waxed paper. Refrigerate, uncovered, at least 1 hour before frying (refrigeration helps breading to stick to chicken). Heat oil to 350 degrees. Fry until chicken is cooked through, 5 to 10 minutes on each side, depending on thickness of breasts - use your own judgment. In another pan, melt stick of butter and add chopped chives just to wilt. Place chicken in serving dish. Pour butter and chives over prefried chicken and serve.

You can also use dried bread crumbs and chives and butter - but fresh is much better.

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