3/4 c Butter; softened
1 tb Parsley; chopped
1 tb Chives, fresh; finely choppd
1 tb Green onion; finely chopped
1/2 ts Salt
1/8 ts Pepper
6 Chicken breast; skinned and
1 tb Water
1 c Flour, all-purpose
2/3 c Breadcrumbs, soft
1/4 c Butter; melted
Combine first 6 ingredients; mix well, and shape into a stick (like
butter). Cover and chill or freeze about 45 minutes or until firm.
Place each chicken breast on a sheet of waxed paper; flatten to 1/4"
thickness, using a meat mallet or rolling pin.
Cut stick of butter mixture into 6 portions; place a piece in center
of each chicken breast. Fold long sides of chicken over butter; fold
ends over, and secure with toothpicks. Lightly sprinkle each chicken
breast with salt and pepper.
Combine egg and water, beating well. Dredge each chicken breast in
flour, dip in egg, and coat with breadcrumbs.
Saute chicken in 1/4 cup melted butter voer medium heat until golden
brown on all sides, turning gently. Transfer to a 13x9x2" baking
dish. Bake at 400 degrees for 15 to 20 minutes or until tender.