Individual serving

• 1 egg
• ½ breast young chicken
• Salt and pepper to taste
• 1 teaspoon butter
• Fine dried bread crumbs

Pound chicken breast very thin. Chill butter thoroughly. Add seasonings to butter and knead into rolls about half inch thick and 2 inches long. Chill these rolls in a bowl of cracked ice. In the center of each half chicken breast place roll of butter and fasten the two firmly together with toothpicks. It is important to fold the chicken so securely around the chilled butter that no butter can leak out when it melts. Roll in fine crumbs, dip in beaten egg diluted with a little water and roll again in crumbs. Fry in deep hot fat until golden brown. Drain and place in a hot oven for a few minutes.