|Chicken breasts||4 , skinned and boned|
|Butter||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Chopped chives||1 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Dried bread crumbs||1⁄2 Cup (8 tbs)|
|Deep fat/Oil||2 Cup (32 tbs) (For Frying)|
Pound chicken between 2 sheets of waxed paper until thin.
Cream butter until soft; beat in parsley and chives.
Divide butter mixture into 4 servings; place in the middle of each chicken breast; salt and pepper it.
Roll chicken breast in envelope fashion; secure with 3-4 toothpicks.
Toss envelopes in flour seasoned with salt and pepper; dip in egg mixture; roll in bread crumbs.
Chill in refrigerator 1 hour.
Fry in deep hot fat or oil for 12 minutes.
Make sure envelope is tight with toothpicks so the butter does not escape while frying.