Boneless chicken breast stuffed with chive and parsley butter then deep-fried in a crisp breadcrumb-coating. 6 servings; begin 3 hours ahead
3/4 cup butter, softened
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1/8 tsp pepper
6 medium whole chicken breasts, skinned and boned
1/4 cup flour
1 tbsp water
about 3/4 cup dried breadcrumbs
Combine butter, parsley, chives, pepper and 1/2 tsp salt. On waxed paper, pat to 4-1/2 inch by 3 inches; freeze.
Pound chicken breast until 1/4-inch thick.
Cut firm butter mixture into six 3/4-inch by 3-inch strips. Place one strip lengthwise in center of one side of chicken breast.
Roll up, bringing wider edge of breast over butter to enclose strip.
Secure with toothpicks. Repeat with remaining chicken breasts.
On waxed paper, mix flour and 1 tsp salt. In pie plate, mix egg and water. Place crumbs on another sheet of paper. Coat rolls with flour, egg, then crumbs.
On cookie sheet, place chicken rolls in a single layer. Cover lightly with waxed paper; refrigerate 1 to 2 hours to allow crumbs to dry out.
In 4-quart saucepan, heat 3 inches of oil to 300 degrees on deep-fat thermometer. Lower in 2 breasts.
Fry 15 minutes or until browned and firm when pressed with back of fork. Do not pierce. Drain
Remove toothpicks and keep rolls warm in oven while frying remaining chicken breasts.