• 4 boneless, skinless chicken breast halves
• ½ tsp. black pepper
• 1 tsp. salt
• 8 Tbsp. butter, softened
• 1 Tbsp. lemon juice
• 2 Tbsp. minced fresh parsley
• 1 Tbsp. minced fresh chives
• ½ tsp. minced garlic
• 1/4 cup flour
• 1 large egg
• 1 ½ cups dry bread crumbs
• ½ cup oil

Preparation

1. Preheat oven to 350 F.

2. Pound chicken between wax paper until it is the same thickness through out the breast, about 1/4 inch. Season with salt and pepper.

3. In a small bowl, combine butter, lemon juice, 1 tablespoon of the parsley, chives, garlic, and a pinch each of salt and pepper. Cream together until well mixed.

4. Divide the mixture evenly between the four chicken breasts, spread in center of each one. Roll the chicken up tightly and secure with a toothpick.

5. Place the flour in a shallow bowl. In a second shallow bowl, beat the egg with a fork.

6. In a third bowl, mix the bread crumbs with the other tablespoon of parsley, 1 teaspoon salt, and 1/2 teaspoon pepper.

7. Dredge each chicken breast in the flour, then dip into the egg, and roll in the bread crumbs.

8. Heat the oil in a large skillet over medium-high heat. Use tongs to place the chicken in the hot oil and fry until the bottom sides are brown (about 3-4 minutes). Turn and brown the other side of each chicken breast for 2-3 minutes.

9. Transfer chicken to a baking sheet and bake for 15 minutes.