4 boneless chicken breasts
Salt & pepper
1/2 c. butter
Juice & grated peel of 1 lemon
1 tbsp. minced parsley
Pinch crushed thyme
1 egg, beaten
1 c. flour
1 c. cracker meal
2 c. oil

Pound boned chicken breasts between 2 pieces of waxed paper. Salt and pepper lightly. Melt butter with lemon juice, lemon peel, parsley and thyme. Chill until solid. Place a tablespoon of the butter mixture in the center of each breast and fold the breast around the filling. Coat each folded breast with flour, dip in beaten egg and roll in cracker meal. Repeat the process. Refrigerate 2-3 hours. Fry in electric frying pan at 375 degrees, turning once until golden brown on all sides. Yield 4 servings.