4 whole lg. chicken breasts, skinned, boned and halved
2 tsp. parsley
1 T. onion, chopped
1 1/4 lb. stick butter
2 eggs, beaten
1/2 c. flour
1/2 c. bread crumbs
salt to taste
Place chicken breasts between plastic wrap, pound out from center to 1/8 inch thick. Sprinkle with parsley and onion, season with salt. Cut butter into 8 sticks. Place on chicken. Fold in sides. Roll up. Skewer. Dip in eggs mixed with 2 tablespoons water. Roll in flour and bread crumbs. Cover and chill 1 hour. Fry in hot fat (375°) until brown (5 minutes). Transfer to baking dish. Bake at 400° for 15 to 18 minutes. Serves 8.
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