1/2 c. butter, very soft but not melted
2 tbsp. finely chopped parsley
1 clove garlic
1/8 tsp. cayenne pepper
2 tbsp. lemon juice
4 whole chicken breasts, boned
1/2 c. flour
1/2 c. fine dry bread crumbs
2 eggs, slightly beaten
Vegetable oil for frying

Mix the 1/2 cup soft butter, parsley, garlic and cayenne. Gradually add lemon juice, beating well to blend. Chill until firm enough to shape.

Measure out 1 tablespoon butter mixture and shape into cube. Divide remainder into quarters and shape each into an elongated roll about 2 1/2 inches long. Refrigerate all shapes overnight, or place in a freezer for about 1 hour.

Flatten chicken breasts with a meat mallet to a thickness of about 1/8-inch. Place a roll of butter on each breast and roll up, tucking in edges to thoroughly seal in butter. Secure loose edges with a toothpick.

Roll breast in flour to coat thoroughly, then coat with beaten eggs. Finally roll in bread crumbs to cover all sides. Heat 3-4 inches of vegetable oil in a deep saucepan over moderate high heat (350 degrees). Fry breast until dark brown, about 8-10 minutes. Remove toothpicks and arrange on a warm platter. Cut the chilled butter cube into 4 slices and place on each roll. Garnish with parsley and lemon wedges. Serves 4.