6 boneless and skinless breast halves
1 tbsp. chopped chives
1 tsp. parsley
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 c. chilled butter
1/2 c. all-purpose flour
2 eggs
1 tbsp. water
1 c. bread crumbs
1 c. vegetable oil

Flatten breasts. In a small bowl, combine chives, parsley and powders. Cut butter into 6 pieces, shape into a ball and roll into chive mix. Put ball into center of chicken. Then roll chicken. Place flour in pie plate. Bread crumbs in second plate.

In a small bowl, mix eggs and water. Roll meat in flour, shake off excess, dip in egg, then roll in bread crumbs. Place pieces on a wire rack, let stand 20-30 minutes at room temperature. Pour oil in heavy skillet. Heat oil to 375 degrees. Fry chicken, turning occasionally, 8 minutes or until golden brown.