8 halves chicken breast, skinned and boned
1/4 lb. (1 stick) butter
1 tbsp. dehydrated chives
1 tsp. salt
1/2 tsp. thyme leaves
1/2 tsp. marjoram leaves
1/4 tsp. ground black pepper
2 eggs, lightly beaten
2/3 c. toasted wheat germ
1/4 lb. butter (melted)
Watercress sprigs, garnish

Flatten each piece of chicken between waxed paper. Pound gently until 1/4 inch thick. Cut butter stick in half crosswise. Cut each half into 4 lengthwise sticks. Chill.

Combine chives, salt, thyme, marjoram, and pepper. Sprinkle equally over chicken pieces. Place a butter stick on edge of each chicken breast. Roll up tightly, folding in sides to enclose butter and make a firm tight roll. Secure with toothpicks. Refrigerate covered.

Beat eggs with water lightly. Dip chicken rolls in egg mixture. Drain and roll in toasted wheat germ, then in melted butter. Preheat oven to 450 degrees. Arrange chicken in greased shallow pan. Bake for 20-30 minutes or until tender and lightly browned. May be made ahead (do not bake). Refrigerate covered.