Combine butter, with next four ingredients; blend thoroughly. Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm. Place each piece of chicken between two sheets of waxed paper. Flatten each chicken piece to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle each chicken piece with salt and pepper. Combine egg and milk. Cut stick of butter mixture into 6 pats; place a pat in center of each chicken breast. Fold long sides of chicken over butter; fold ends over and secure with a wooden pick. Dredge each piece of chicken in flour, dip in egg mixture, and coat with breadcrumbs, making sure that the surface is well coated. Cover and chill at least 1 hour. Fry chicken in 1-inch oil (350º F), cooking 8 to 10 minutes on each side or until browned and cooked through. Yield: 6 servings. |