|Chicken breasts||14 Ounce|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced parsley||3 Tablespoon|
|Butter||2 3⁄4 Cup (44 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Dry bread crumbs||1 Cup (16 tbs)|
Bone and halve chicken breasts.
Place each piece of chicken between 2 sheets of waxed paper; pound with flat side of meat mallet until thin.
Sprinkle each side with salt and pepper.
Saute onion and parsley in 2 tablespoons butter.
Place 2 tablespoons butter and part of the onion mixture in center of each piece of chicken.
Tuck in short ends; fold long ends over.
Secure with wooden picks.
Mix eggs and milk.
Roll chicken in flour; dip into egg mixture.
Roll in bread crumbs.
Dip into egg mixture arid roll in bread crumbs again.
Melt remaining butter in skillet.
Add chicken, seam side down; fry for about 7 minutes.
Turn; fry for about 7 minutes longer.
Place skillet in oven.
Bake at 500 degrees for 10 minutes.
Remove picks; serve immediately.