4 lg. chicken breasts, boned, skinned, halved lengthwise
2 tbsp. snipped parsley
1/4 lb. stick butter cut into 8 cubes
1/4 lb. Velveeta cut into 8 cubes
1 c. cornmeal
1 beaten egg
1 c. flour
Oil

Place chicken breasts, boned side up, between 2 pieces plastic wrap. Pound from center out to form cutlets not quite 1/4-inch thick. Peel off wrap. Sprinkle with salt.

Sprinkle 2 tablespoons parsley over cutlets. Place cube of butter and cheese at end of end of each cutlet. Roll meat as for jelly roll. Use toothpicks if needed; tuck in sides. Press seams well. Coat each roll with flour and dip in mixture of 1 beaten egg and 1 tablespoon water. Then roll in cornmeal. Chill thoroughly at least 1 hour. Fry chicken breasts in hot oil, 375 degrees, about 5 minutes until golden brown. Serves 4-8.