8 chicken breasts
Salt and pepper to taste
1/2 lb. butter
Juice and grated rind 1 lemon
2 eggs
1 c. flour

Cut breasts in half. Remove bone and skin. Place each piece between waxed paper and pound with a rolling pin until thin. Peel off paper. Season with salt and pepper.

Cream together butter, lemon juice and lemon rind. Shape into a roll. Wrap with plastic wrap and chill to harden. Slice roll into 16 pieces. Place butter on each piece of chicken and fold up like an envelope.

Chill; dip each envelope piece into beaten egg. Place in plastic bag with flour, salt and pepper. Shake to coat. Fry in deep fat until golden brown.