Boneless chicken breasts, skin removed
Snipped parsley
Chopped green onion (include green tops)
Stick type butter, well chilled
4 beaten eggs
4 tbsp. water
1 c. flour
1 c. fine dry bread crumbs
Shortening or cooking oil for deep frying

Place each piece of btw. 2 pieces of clear plastic wrap, pound with fine side of mallet or cleaver to 1/8-inch thick (work from center.) Remove top piece of plastic wrap. Sprinkle each with some parsley and onion. Season with salt. Cut butter stick in 8 parts. Place 1 stick in each breast. Fold in sides, roll up jelly roll style, pressing ends to seal. In shallow dish (pie plate) combine eggs and water. Place flour in another. Roll chicken in flour first, then dip in egg mixture on all sides (use fingers) coat with crumbs (roll.) Cover and chill at least 1 hour. Heat oil to 375 degrees. Cook for 5 minutes or till golden, drain on towel.