8 chicken breast halves
1 tablespoon chopped scallion
1 tablespoon chopped fresh parsley
1/2 cup (1 stick) butter (no substitute)
2 beaten eggs
1 cup fine bread crumbs
Vegetable oil
Lemon wedges
Fresh parsley
Salt and pepper

Remove skin from breasts and cut chicken away from bone. Be careful not to tear the meat. Each half should be in 1 piece. Place a long strip of plastic wrap on a flat surface. Lay the chicken breasts on this with the side you cut from the bone down. Leave 3 to 4 inches between each breast. Place another strip of plastic wrap over them. Pat down to seal. With the flat side of wooden mallet, pound the cutlets until not quite 1/4 inch thick. Peel off the top piece of plastic wrap and throw away. Turn chicken over and sprinkle with salt, pepper, onion and parsley.

Cut the stick of butter into 8 sticks. Place a stick of butter at the end of a cutlet and roll like a jellyroll, tucking in the sides. Press the ends to seal well. Dust with flour, roll in beaten egg, then roll in bread crumbs. Chill for 3 to 4 hours.

Fry chicken rolls in deep hot fat until brown, 3 to 5 minutes. Put into a flat casserole. Twenty minutes before serving, place in a medium hot oven (about 325 degrees F). Decorate with lemon wedges and fresh parsley.

Serve with Mushroom Sauce.

Mushroom Sauce
3 tablespoons butter
1 tablespoon flour
1 teaspoon soy sauce
1 tablespoon dry white wine
1/2 pound fresh or canned
    mushrooms, drained
3/4 cup cream
Salt and pepper, to taste

Melt butter in 2-quart saucepan. Add mushrooms, sprinkle with flour, then toss. Cook over medium heat, stirring occasionally, for 10 minutes.

Add soy sauce and wine. Slowly add cream, stirring constantly. Turn off heat.

Twenty minutes before serving, turn heat to low and stir until sauce bubbles and thickens. Salt and pepper to taste and serve in separate bowl.