Instructions: Remove bone and skin from the chicken breasts. Carefully cut in half and place between 2 pieces of waxed paper. Beat with mallet until very thin.

Remove paper. In the center of each, place a small finger of firm butter and the garlic. Sprinkle with the herbs and season with salt and pepper.

Roll up and tuck in each end. Roll in flour, then in the beaten egg, roll in bread crumbs and fry in hot oil until golden brown, 3 to 5 minutes.

Remove and drain on paper. Arrange on hot serving dish, garnished with watercress. Serve at once.

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