8 (1/2) chicken breasts, skinned and boned
1 tbsp. chopped green onion with tops
1 tbsp. snipped parsley
Salt to taste
Lemon pepper seasoning to taste
1 1/4 lb. stick butter, chilled
1 egg beaten with 1 tbsp. water
Flour
1/2 c. fine dry bread crumbs (such as Progresso)
Olive or vegetable oil

Place chicken breasts face up between two pieces of plastic wrap. Pound to 1/4 inch thickness. Remove plastic, sprinkle with lemon pepper seasoning, onion and parsley. Cut butter into 8 sticks; place a stick on one end of each seasoned breast. Roll up pressing ends to seal.

Combine egg and water. Coat chicken rolls with flour, dip in egg mixture, roll in bread crumbs. Chill for an hour or more. Fry in hot oil (375 degrees) about 5 to 8 minutes depending on size of chicken breasts. Makes 4 to 8 servings.