4 whole boneless chicken breasts, pounded between wax paper until 1/8 of an inch thick
1 to 2 eggs
Oil
Bread crumbs
Salt & pepper
1 tbsp. butter
1 tbsp. onion
1 tbsp. parsley

Mix butter, onion and parsley together. Wrap chicken around butter and squeeze out air. They should stick together. Beat one of two eggs with water or oil, roll chicken in egg then coat with bread crumbs. Chill in refrigerator one hour. Deep fry until deep brown.