Pound both sides of each boneless chicken breast with edge of saucer. Lightly flour and place pieces of hard butter on each breast and roll. Dip in beaten egg, then in crumbs. Gently fry in oil until golden brown. Place in baking dish and make a sauce of cream of chicken soup, mushroom soup and a cup of light cream. Mix well and pour over chicken. Bake 3/4 to 1 hour in 350 degree oven.