3 whole chicken breasts, boned, skinned, split & pounded to 1/8 inch thick (6 pieces)
1/3 c. butter, softened
1/2 tsp. pepper
1 tsp. garlic powder
1/2 c. flour, seasoned with salt & pepper
1 egg, slightly beaten
2 tbsp. water
1/2 c. fine, dry bread crumbs
Oil for deep frying

Combine butter, pepper and garlic; spread into a rectangle on a piece of foil, freeze until firm. Cut butter into 6 equal pieces, place 1 piece of butter on each chicken breast; fold in the ends and roll to encase the butter completely; secure with skewers or toothpicks.

Beat egg with water. Coat the chicken with seasoned flour; dip in egg mixture then coat with bread crumbs; place in a shallow dish, chill 30 minutes. Deep fry chicken breasts in hot oil (350 degrees) for about 10 minutes or until golden brown; keep warm in a 200 degree oven while remaining chicken is cooking; serve immediately garnished with lemon twists and parsley. Serves 6.