4 whole skinless, boneless chicken breasts
2 patties butter (divide into 8 pieces)
1 c. bread crumbs
2 eggs plus 2 tbsp. water (beaten)
1/2 c. flour

Mix: 2 tbsp. chopped green onion

Cut breasts in half lengthwise. Place each piece of chicken between plastic wrap. Working from the center, pound with mallet to form cutlets 1/4 inch thick. Sprinkle with salt. Sprinkle 1 tablespoon of onion-parsley mix on each cutlet. Place a piece of butter near the end of cutlet - roll just as a jelly roll, tucking in sides of chicken. Press to seal well or seal with toothpick. Roll in flour, dip in egg, roll in bread crumbs.

Chill at least 1 hour. Fry in deep hot oil (340 degrees) for 5 minutes or until golden brown. Serve with UNCLE BEN'S® wild rice and lemon wedges.