Chicken Rolls

4 chicken breasts, split and de-boned
1 teaspoon scallion, finely chopped
1 teaspoon parsley, finely chopped
Butter or margarine
Flour
1 egg
Cornflakes or cracker crumbs
1/2 cup sherry
Salt

Place chicken between wax paper and pound each piece as thin as possible. Place scallions, parsley, 1 pat of butter on each piece of chicken. Roll up and dip in flour, egg and cornflakes or cracker crumbs. Let stand in refrigerator overnight (or at least for 1 hour).

Place in shallow pan with a stick of butter and sherry. Bake at 350 degrees F for 1 1/2 to 2 hours. Baste occasionally. Salt to taste.