Cut chicken breasts in half; place between two pieces of clear plastic wrap. Pound from center out to form cutlets not quite 1/4 inch thick. Peel off wrap; season with salt. Sprinkle parsley and chives over cutlets. Cut butter into 8 sticks; place a stick at end of each cutlet. Roll meat as for jelly roll, tucking in sides. Press seem to seal well. Coat each roll with all-purpose flour and dip in mixture of beaten egg and 1 tablespoon water; then roll in bread crumbs. Chill thoroughly, at least 1 hour. Bake at 375° for an hour or till golden brown. Makes 8 servings. |