Methods/steps

Mix the butter with the parsley, chives, salt and pepper. Divide into four equal amounts and chill.

Pound each of the chicken portions between layers of plastic wrap to arrive at a larger, manageable thickness. Move quickly and place the chilled butter in the middle of each breast, then fold to hide the butter.

Dust each with flour, dip into the egg mixture, then cover with breadcrumbs. A toothpick may help to hold the breasts together.

Place in a covered dish and bake in a preheated 400˚F oven for 10 minutes, then lower the heat to 325˚F and continue to bake for another 30 minutes. Remove the lid and brown for another 10.