Instructions: In a bowl stir together the butter, garlic paste, parsley, chives, lemon juice, zest, salt and pepper to taste and on a sheet of waxed paper spread into a 3-inch square. Wrap butter and chill until hard, about 1 hour. Cut into 4 even pieces and reserve, chilled.

Cut each breast into 2 halves. Remove the tip and first joint of each wing. With the back of a paring knife push the remaining skin down to the breast so that the wing bone is exposed. Detach the fillet strip, or "tender," from each half. Using a meat pounder gently flatten each breast and "tender" between sheets of plastic wrap to an even thickness of about 1/2-inch. Arrange breasts with the bone and smooth-side down on a work surface. Sprinkle breast pieces with salt and pepper and put a chilled piece of butter in the center of each breast. Place a flattened tender over the butter. Enclose the butter with the chicken by folding bottom edge up over butter, tightly roll side edges jelly-roll style and secure with toothpicks. Arrange chicken, seam-side down, in a shallow baking dish. Cover and chill for at least 4 hours.

Dip breasts in flour, then in egg, then in bread crumbs to coat evenly. Chill coated breasts for 1 hour. Preheat oven to 350 degrees.

In a large heavy skillet heat 1/2-inch of vegetable oil to 360 degrees or until a bread cube turns golden brown in about 30 to 60 seconds. Carefully lower two coated breasts into hot oil and fry until golden brown, about 3 to 4 minutes. Transfer browned chicken to paper towels to drain. Allow oil to reheat to proper temperature. Fry remaining two breasts. Place fried chicken in a shallow baking dish and bake, uncovered, for 15 minutes. Serve immediately.

This recipe yields 4 servings.

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