3/4 cup softened butter

1 TBSP chopped parsley

1 TBSP finely cut chives

1 TBSP finely minced shallots or green onions

1/2 tsp salt

1/8 tsp pepper

6 WHOLE chicken breasts, boned and skinned

salt

pepper

1 egg

1 TBSP cold water

flour

2/3 cup bread crumbs

1/4 cup butter

1. Prepare chicken: Mix softened butter, parsley, chives, shallots or green onions, salt and pepper. Shape into 6 sticks. Chill or freeze until firm. Place 1 chicken breast between 2 pieces of wax paper. Pound it slightly with a mallet. Repeat with remaining breasts.

2. Place 1 stick of herbed butter on each breast. Roll breast so butter is completely enclosed. Close edges with wooden toothpicks. Sprinkle lightly with salt and pepper.

3. Heat oven to 400 degrees. Beat egg and water in pan or flat dish. Dredge breasts with flour. Dip in egg mixture. Roll in bread crumbs to coat well. Heat butter in a large skillet over medium heat. Sauté breasts until golden on all sides, turning gently with 2 forks. Put chicken in a shallow baking pan. Bake 15 to 20 minutes or until tender.

4. Remove chicken from oven. Remove toothpicks. Arrange chicken on a bed of rice or noodles. Garnish with parsley. Serves 6.