|Butter||1⁄2 Cup (8 tbs), softened|
|Chopped fresh parsley||1 Tablespoon|
|Dried rosemary||1⁄2 Teaspoon (Whole)|
|Chicken breast halves||6 , skinned and boned|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Egg||1 , well beaten|
|Soft breadcrumbs||2 Cup (32 tbs)|
|Vegetable oil||1 Tablespoon|
Combine butter and seasonings; blend thoroughly.
Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm.
Place each piece of chicken between 2 sheets of wax paper.
Flatten each chicken piece to 1/4 inch thickness using a meat mallet or rolling pin.
Cut stick of butter mixture into 6 pats; place a pat in center of each chicken breast.
Fold long sides of chicken over butter; fold ends over and secure with a wooden pick.
Dredge each piece of chicken in flour, dip in egg, and coat with breadcrumbs.
Fry chicken in 1 inch hot oil (350°), cooking 5 minutes on each side or until browned.