2 lbs. chicken breasts (boned)
1/2 c. parsley butter
2 eggs
1/2 c. bread crumbs
1/2 c. flour
Oil to deep fry

PARSLEY BUTTER:

8 tbsp. butter
2 tbsp. parsley
1/2 tsp. cayenne pepper
2 tbsp. lemon juice
1 garlic clove

Assemble all ingredients. Roll in foil. Refrigerate.

Beat breast with rolling pin to flatten to about 1/8 inch. Make parsley butter - shape like an egg and place in refrigerator to harden. Beat egg. Place bread crumbs and flour onto separate plates. Heat oil to 325 degrees F.

Place 2 ounce parsley butter in each halved breast. Fold ends, roll and seal with beaten egg. Flour each breast, dip in egg, then bread crumbs. Place breasts in oil, fry until golden brown.