Chicken breasts, skinless (4 halves)
Bread crumbs
Egg, beaten
Butter
Salt & pepper
Flour
Garlic, finely chopped
Chives, finely chopped
Marjoram, finely chopped

When the halves are placed together you may also add ham, thinly sliced and (or) cheese for different tastes.

1. Place each chicken breast between 2 sheets of wax paper, skin side down.

2. Beat with wooden mallet or iron skillet, starting in the center, until 1/4 inch thick.

3. In the middle of each breast place a small finger of firm cold butter, a bit of garlic, 1/2 teaspoon chopped chives, salt and pepper. NOTE: At this point you can roll up 4 individual pieces, tuck in the ends or place 1/2 over on the other 1/2 with both skin sides out, seal the sides by brushing egg on where they meet.

4. Dust lightly with flour, dip or brush with beaten egg and roll in bread crumbs. Fry in pan or deep fryer, 350 degrees until golden brown and breast is cooked. When finished they will usually float on the top.

5. Remove and place on absorbent paper.