3 tbsp. softened butter
1 tsp. minced fresh parsley
1/4 tsp. garlic salt
3 whole chicken breasts, split, boned, and skinned
1 c. cracker crumbs
1/4 tsp. seasoned salt
1/3 c. evaporated milk
2-3 tbsp. oil

Mix butter, parsley, and garlic salt into stick. Freeze 45 minutes or until firm. Flatten chicken to 1/4-inch. Cut butter mixture into 6 portions. Place a piece in each breast half; fold long sides of chicken over butter. Fold ends over and secure with toothpick.

Spread oil in 9x13 pan. Combine cracker crumbs and seasoned salt; dip each piece in milk and then in crumbs. Bake for 15 minutes at 425 degrees. Then turn and bake for 5-10 minutes more.