Place each half chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, flatten each half breast until 1/4 inch thick.

Sprinkle breasts with salt and pepper. Divide chives and parsley among the chicken breasts, placing in the center of each flattened breast.

Cut margarine in quarters lengthwise and then in half crosswise to make 8 pieces. Place each piece of margarine on top of the chive/parsley mix in the center of the breast.

Roll up chicken with the margarine inside, tucking the ends and sealing well. Roll in flour, then dip in egg, and coat lightly with bread crumbs. Cover loosely with plastic wrap and refrigerate until ready to cook.

In a medium skillet, heat 1-1/2 to 2 inches of oil to 340F. Cook chicken in hot oil for about 10 minutes or until golden brown, turning twice to brown all sides. When chicken is cooked through, serve hot over rice.

Carbohydrate;

18 g Fat; 461mg Sodium