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