COMPOUND BUTTER:

1/4 c. sun dried tomatoes in oil, drained & diced
2 tbsp. chives
1/2 lb. butter, room temp.
1/4 c. fresh lemon juice

Combine all the ingredients in a bowl. Beat for 2 or 3 minutes until well incorporated. Place the mixture on a sheet of waxed paper and roll into a 1" diameter cylinder. Refrigerate until set.

2 boneless, skinless chicken breasts, cut in half
1/2 c. flour, seasoned with salt & pepper
4 eggs
About 1 c. vegetable oil
2 c. soft fresh bread crumbs

Pound the chicken breasts between 2 sheets of plastic wrap to 1/4" thickness. Place 2 tablespoons compound butter in the center of each breast. Roll the chicken breasts, tucking in the ends to completely enclose the butter. Chill for 2 hours.

Dredge the chicken rolls in the seasoned flour. Shake off excess flour. Dip in the beaten eggs. Dredge in the flour a second time, then dip in the beaten eggs and roll in the bread crumbs, making sure the roll is completely covered with the crumbs. Refrigerate the rolls for about 1 hour. Heat the oil to 375 degrees. Fry the chicken rolls for about 6 minutes or until golden brown. Drain on paper towels. Transfer the rolls to a baking pan and bake in a preheated 350 degree oven for 10 minutes. 4 servings.