4 boned chicken breasts (or fillets)
Salt
1 onion, finely chopped
Parsley flakes
Pats of butter
Flour
2 eggs, beaten
Saltine cracker crumbs

1. Cut chicken into fillets.

2. Pound until thin with mallet.

3. Season lightly with salt.

4. Place about a teaspoon of parsley flakes down the center of fillet.

5. Place butter pats down the fillet.

6. Roll the fillets and tuck ends in.

7. Coat with flour then eggs, then cracker crumbs.

8. Brown 20-30 minutes in butter.