2 tbsp. chopped parsley
1 tbsp. chopped chives
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. butter, softened
3 whole chicken breasts (12 oz.) each), boned, halved, and skinned
2 eggs
1 tbsp. water
1 tsp. vegetable oil
3 tbsp. flour
1 to 1 1/4 c. unseasoned bread crumbs
Vegetable oil for frying

Stir parsley, chives, salt, and pepper into butter. Shape into rectangle on wax paper; chill 20 minutes. Place chicken breasts, one at a time, between sheets of waxed paper. Pound with wooden mallet to 1/4 inch thick, being careful not to tear chicken. Cut chilled butter mixture into 6 equal finger size pieces. Place each finger an inch in from lower edge of each chicken breast. Fold lower edge over finger; fold up and enclose. Beat eggs together with water and oil. Place flour and crumbs on separate plates. Roll chicken bundle in flour, egg, then crumbs. Heat oil to 360 degrees. Fry each for 5 minutes. Serves 6.