Breasts of 3 (3 lb.) chickens
9 tbsp. chilled sweet butter
1 c. flour
4 eggs, beaten
1/2 c. milk
3 c. sifted fresh bread crumbs
Vegetable shortening

Bone chicken breasts, leaving a joint of wing attached. Flatten the breasts with a cleaver, then stuff each one with 3 tablespoons of chilled butter. Carefully seal the edges with toothpicks. Dip the stuffed breasts in flour, then into egg beaten with milk and roll them in bread crumbs.

Then redip the breasts in flour, in egg and milk mixture and bread crumbs. Fry in 3 inches of hot vegetable shortening (375 degrees) for 8-10 minutes or until golden brown. Remove toothpicks, serve immediately. Serves 6.