4 lg. whole chicken breasts, skinned and boned
1 tsp. salt
1/3 c. butter
1 tbsp. minced parsley
1 tsp. lemon juice
1 clove garlic, minced
1/3 c. flour
1 1/2 c. dry bread crumbs
2 eggs, lightly beaten

Place chicken breasts between 2 pieces of waxed paper. Pound the chicken out to form cutlets not quite 1/4 inch thick. Peel off wrap; season with salt. Cream butter, parsley, lemon juice and garlic. Spread 2 teaspoons along the center length of each chicken breast half.

Roll meat as a jelly roll, tucking in sides; skewer or tie to close. Place flour and bread crumbs in separate flat dishes; beat eggs in a shallow bowl. Dip each prepared chicken breast first in flour, then eggs, and then crumbs. Place seam-side-down in a plate; refrigerate at least 1 hour or until crumbs are set. Place in a greased baking dish. Heat oven to 375 degrees and bake 45 to 50 minutes.