4 lg. chicken breasts, boned, skinned, and halved lengthwise
Salt
1 tbsp. chopped green onion
1 tbsp. snipped parsley
1 stick butter, chilled
All-purpose flour
1 tbsp. water
1 beaten egg
1/2 c. fine dry bread crumbs
Fat for frying

Pound chicken to form cutlets not quite 1/4 inch thick. Sprinkle with salt, onion and parsley. Cut stick of butter into 8 pieces, place a piece of butter at end of cutlet. Roll meat as jelly roll; tucking in sides fasten with toothpick. Coat each roll with flour and dip in mixture of water and beaten egg, roll in bread crumbs. Chill at least 1 hour. Fry in deep hot 375 degree fat about 5 minutes or until golden brown. Serves 4 to 8.