3 whole chicken breasts, skinned, boned & halved
Juice from 1/2 lemon
Salt
2 tbsp. butter
1/2 c. flour
1 egg, beaten with 1 tbsp. water
1 c. fine dry bread crumbs
Oil for frying
Sour cream for garnish
Paprika for garnish

Pound each half chicken breast very thin between 2 sheets of wax paper. Sprinkle with lemon juice and salt. Place a teaspoon of butter on each and roll each up tightly. Tuck n sides to encase butter completely. Roll in flour, then in egg beaten with water, then in bread crumbs. Press crumbs into meat so each roll is completely coated. Refrigerate until chilled. Pour oil into wok to a 3 inch depth.

Heat to 375 degrees or until a 1 inch cube of bread dropped in the oil browns in about 60 seconds. With tongs, lower 2-3 chicken rolls into the hot fat and fry about 4 minutes until deep golden brown. Drain on paper towel. Arrange on warm plates and spoon a little sour cream over each serving. Sprinkle with paprika and serve at once. Makes 6 chicken rolls.