4 whole broiler-fryer chicken breasts, halved, boned, and skinned
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 1/2 tsp. Accent
1 1/2 tsp. salt
1/4 lb. butter
1/2 c. flour
1 egg, beaten
1 c. fine, dry bread crumbs
1 qt. corn oil

Place chicken breasts between two pieces of plastic wrap. Pound with a wooden mallet to flatten to 1/4 inch thick. Remove plastic wrap.

Combine onion, parsley, Accent, and salt, and sprinkle on chicken. Cut butter into eight pieces. Place a piece of butter on one seasoned chicken breast towards one end. Roll as a jelly roll, starting at the end with the butter, tucking in the sides of the chicken. Press to seal well. Secure with toothpicks.

Dust rolls with flour. Dip in beaten egg, then roll in bread crumbs. Chill rolls of chicken thoroughly (at least 1 hour).

Heat oil. Place the rolled chicken in a single layer, and cook for 5 minutes, or until brown. To test for doneness, remove a piece of chicken from the oil. When fork can be inserted with ease, it's done!