3 chicken breasts, boned, skinned and split
1/2 c. chilled sweet butter
1 1/2 tbsp. chopped chives
1 1/2 tbsp. chopped parsley
Salt and pepper
Flour
2 beaten eggs
1 c. fine bread crumbs
Oil

Pound chicken between 2 pieces of waxed paper. Cut butter into 6 finger-shaped pieces. Place in center of each breast. Roll, close well with toothpicks. Dredge in flour. Dip in beaten egg; roll in bread crumbs. Refrigerate for at least one hour. Heat oil (to cover chicken) in deep saucepan to 350 degrees. Add chicken. Brown on all sides. Drain on paper towels. 6 servings.