2 whole chicken breasts, boned
1 c. dry bread crumbs
1 c. flour
2 eggs
Salt and pepper
1 tsp. oil

BUTTER MIXTURE:

1 1/2 stick butter
2 tsp. lemon juice
2 tbsp. parsley
1/8 c. chives
1 sm. garlic clove, minced

Combine the butter mixture well and chill it, rolled into a long, thin salami shape log, and chill, using wax paper to mold it. Cut the chilled butter into the same number of pieces as breasts. Pound the breasts until they are thin. Put a piece of butter on the larger side of the half breast, fold the breast over, then over again. You want the butter completely inside the meat. (You can use toothpicks to hold them together.)

Place the breast first in the flour, then in the egg mixture (beaten eggs, salt, pepper and oil). Then put the breast in the bread crumbs. Chill the chicken before frying. Preheat oil to 355 degrees. Fry the chicken until a golden brown, remove them and drain. Can be kept in a 200 degree oven for up to 30 minutes.