1/2 c. butter, softened
2 tbsp. finely chopped parsley
1 clove garlic, mashed
1/8 tsp. pepper
2 tbsp. lemon juice
4 chicken breasts, boned
1/2 c. flour
2 eggs, slightly beaten
1/2 c. dry bread crumbs
Vegetable oil

Mix butter, parsley, garlic and pepper. Gradually add lemon juice, beating well to blend. Chill until firm enough to shape. Measure out 1 tablespoon of mixture. Shape into cube. Divide remainder into quarters. Shape each into tube. Roll 2 1/2 inches long. Put in freezer 1 hour. Flatten chicken with meat mallet to 1/8 inch thick. Put butter into center. Roll edges in to seal butter in. Secure with toothpicks. Roll breasts in flour, then egg, then bread crumbs. Fry slowly 8 to 10 minutes. Cut cube and put a slice on each breast.