Chicken breasts
Salt
Chopped green onion
Parsley
Butter
Flour
2 eggs, beaten
Bread or cracker crumbs
Cooking oil

Cut chicken breasts. Remove skin and bone. Place each piece between plastic wrap. Work out from center and pound to form cutlet 1/4" thick. Sprinkle cutlet with salt. Place 1 tablespoon butter on end of each cutlet. Roll meat as in jelly roll. Tuck in sides. Press ends to seal well. Dust each with flour. Dip in eggs. Then roll in crumbs. Important: Chill at least 1 hour. Fry chicken in 340 degree deep fat for about 5 minutes or until brown.

To Freeze: Fry and drain on paper. Cool. Wrap each in foil and freeze.

To Serve: Unwrap and let stand 1 hour at room temperature. Bake at 450 degrees for 20 to 25 minutes.