1/2 c. butter, softened
1 tbsp. chopped fresh parsley
1/2 tsp. dried whole rosemary
1/4 tsp. salt
1/8 tsp. pepper
6 chicken breast halves, skinned & boned
1/3 c. all-purpose flour
1 egg, well beaten
1 1/2 to 2 c. soft bread crumbs
Vegetable oil

Combine butter and seasonings; blend thoroughly. Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm.

Place each piece of chicken between 2 sheets of wax paper. Flatten each chicken piece to 1/4 inch thickness using a meat mallet or rolling pin.

Cut stick of butter mixture into 6 pats; place a pat in center of each chicken breast. Fold long sides of chicken over butter; fold ends over and secure with a wooden pick. Dredge each piece of chicken in flour, dip in egg and coat with bread crumbs.

Fry chicken in 1 inch hot oil (350 degrees), cooking 5 minutes on each side or until browned. Yield: 6 servings.