4 chicken breasts, boned & skinned
1/2 c. butter
2 tbsp. chopped parsley
2 tbsp. chives
2 tbsp. lemon juice
2 eggs, beaten
1/2 c. flour
1/2 c. bread crumbs

Mix softened butter, parsley, chives and lemon juice; beat until well blended. Form into walnut size balls. Chill in freezer for one hour until firm. Flatten chicken breasts with a mallet between waxed paper or Saran Wrap to 1/8" thickness. Place butter in breasts and roll. Coat with flour, then eggs, then bread crumbs. Fry until golden brown, 375 degrees in electric fry pan. Serve over wild rice. Makes 4 servings.