1 boneless, skinless chicken breast per person
2 eggs, beaten
1 cup flour
4 cups breadcrumbs (360 gms)
fresh chopped parsley
2 - 3 green onions, finely chopped
1 tsp (5 ml) butter per breast
additional butter or olive oil
Take each chicken breast and lay flat on cutting board. Using a sharp knife, slice horizontally through the breast, cutting towards the thickest part, without cutting all the way through. Now open out the chicken breast and flatten.
Place chopped parsley, onion and butter in the centre and carefully wrap the filling with the chicken breast. Secure using one or two toothpicks. Coat with flour and then dip in the egg to coat all surfaces, and then coat in breadcrumbs.
Sauté lightly in a little oil or butter, lightly browning all sides. Bake at 350°F or 180°C for about 40 minutes.