1/2 c. butter or margarine 

1 tsp. lemon juice

1 Tbsp. chopped parsley

1 Tbsp. chopped chives 

1 clove garlic , crushed 

1 tsp. salt

1/8 tsp. pepper

3 whole chicken breasts 

1/2 c. flour

1 egg 

1/3 c. corn flakes, crushed 

1 c. pecans, chopped fine

Beat butter until soft. Stir in lemon juice, parsley, chives, garlic, salt and pepper until well combined. Spread mixture onto wax paper into a 4x 3- inch rectangle, about 1/2- inch thick.  Place in freezer to chill, about 20 minutes. 

Split chicken breasts. remove skin. Carefully cut meat from bones , keeping meat in whole pieces ( 6 pieces in all.) Place each piece, smooth side down, between 2 sheets of wax paper. Flatten with wooden mallet or heavy object to about 1/2 - inch thickness, being careful not to break meat. ( This pounding stage is essential for recipe sucess.) Remove papers. 

Remove herb- butter from freezer. Cut lengthwise into six 1/2 inch wide sticks, then half across to make 12 " fingers." Place a " finger" of herb butter in center of each flattened chicken breast. Bring long sides of chicken over butter, then fold ends over, being sure butter is completely covered. Fasten with toothpicks. Roll in flour, dip in beaten egg, then roll in crushed corn flakes and pecans to coat completely and evenly. Wrap individually or a few together in foil. Freeze.

To Bake : Unwrap chicken rolls and place in single layer in jelly roll pan.  Bake in a 425 degree oven for 5 minutes. Lower heat to 400 degrees. Bake 20 minutes longer.

Delores Little