3 whole breasts of chicken, boned & halved
1/2 c. chilled butter
Freshly ground pepper
Flour
1 c. fresh bread crumbs
Salt
2 tbsp. chopped chives
2 eggs, lightly beaten
Crisco or oil for deep frying

Place chicken breasts between pieces of waxed paper and pound until thin. Do not split the flesh. Remove the waxed paper. Cut the butter into 6 finger shaped pieces. Place a piece in the middle of each breast. Sprinkle with salt, pepper and chives. Roll up envelope fashion.

Dredge each roll lightly with flour, dip into the beaten eggs and roll in bread crumbs. Refrigerate 1 hour or more so the crumbs will adhere.

Fill a fry pan with enough Crisco to completely cover the breasts. Heat until hot (360 degrees). Add chicken gradually and brown. Drain on absorbent paper before serving.