2 boneless chicken breasts
2 eggs
1 oz. bread crumbs
2 1/2 oz. all-purpose flour
Crisco oil

PARSLEY BUTTER:

4 oz. butter
2 tbsp. parsley
1/2 tsp. cayenne pepper
2 tbsp. lemon juice
1 clove garlic

Finely chop parsley and garlic and mix with other ingredients. Roll in waxed paper and place in freezer.

Skin chicken breasts and beat with rolling pin until about 1/8 inch thick. Place bread crumbs and flour in separate dishes. Heat oil to 325 degrees.

Cut frozen parsley butter in 4 rounds. Chill 2. Put 1 parsley butter on chicken breast, fold ends over and roll up. Seal with beaten egg. Flour each breast, dip in egg then in bread crumbs.

Lower breasts in hot oil carefully. Deep fry until golden brown, about 6 minutes. Drain on absorbent paper, place on serving dish and put a chilled parsley butter round on top of each breast.