6 chicken breasts, boned & pounded flat
1 stick ice-cold butter
Salt & pepper
1 tbsp. finely chopped parsley
6 cloves garlic, crushed
2 c. wheat germ or bread crumbs
3 eggs, beaten until frothy
butter
Sherry

Salt and pepper chicken breasts on both sides. In the center of each, place a slice of butter about the size of your little finger, 1/2 teaspoon parsley, 1 clove garlic, crushed. Fold the 2 shorter ends of the breast in toward the center, then the 2 longer ends, overlapping, one end over the other to make as tight a package as possible. Skewer firmly shut.

Roll in bread crumbs or wheat germ, then in egg, then again in crumbs. Roast uncovered in a moderately slow oven 325 degrees for about 1 hour and 15 minutes. Near end of roasting time, baste with a little melted butter mixed with a little dry sherry.