2 tbsp. water
1 egg, diluted with water
3/4 c. fine bread crumbs
Pinch pepper
1/2 tsp. salt
1 stick butter, well chilled
3 whole chicken breasts (carefully boned to remove gristle)

1. Cut chicken breasts in halves; place each between pieces of wax paper. Pound until flat and very thin with mallet (or back of butcher knife). Remove paper.

2. Form butter into six finger shaped pieces; chill further in ice water if necessary. Wipe dry and place one each flattened breast of chicken. Sprinkle with salt and pepper. Roll up, folding in at ends so the batter is completely enclosed. Skewer with toothpicks.

3. Dredge each roll lightly in flour, then dip in diluted egg, then in bread crumbs. Put in refrigerator 1 hour so crumbs will stick.

4. Fill deep fryer with enough oil to completely cover rolls. Heat until thermometer says 360 degrees F. Add rolls, browning on all sides. Drain well. Serve at once.