8 whole chicken breasts, split in half and deboned
Finely chopped green onion (scallions)
Finely chopped parsley
Butter
Flour
Eggs, beaten
Cornflake crumbs

Pound chicken as thin as possible without tearing. For each half breast, add 1 teaspoon green onions, 1 teaspoon parsley, and 1 teaspoon butter. Then roll breasts. Roll in flour; dip in eggs and cornflakes crumbs. Let stand at least 1 hour or as long as overnight. Place in a shallow pan and top with 1/2 cup butter and 1/2 cup dry sherry (or cooking sherry). Cover pan with foil and bake at 350 degrees for 1 hour. Then uncover and continue baking for another 30 minutes. Baste occasionally.