1 c. softened butter
2 tbsp. chopped parsley
1 tsp. rosemary
1/8 tsp. black pepper
6 whole chicken breast, halved, split boned & skinned
3/4 c. all-purpose flour
3 eggs, well beaten
1 1/2 - 2 c. bread crumbs
Salad oil
3/4 tsp. salt

Combine butter and seasonings in small bowl and blend thoroughly. Shape butter in 2 sticks and place in freezer (45 minutes or until firm). Place each half chicken breast on a sheet of waxed paper, flatten 1/4" thick using a small mallet or rolling pin. Cut butter in 12 pats, place a pat in center of breast. Fold long sides over butter and then ends and hold with a toothpick.

Cover and refrigerate 1 hour. Fry chicken in oil heated to 350 degrees. Cook 5 minutes on each side or until brown. After first rolling in bread crumbs, then egg, then bread crumbs again.