Soften butter.

Combine softened butter with chopped parsley, dried rosemary, salt, and pepper.

Blend butter and seasoning mixture thoroughly.

Shape the butter mixture into a log or stick.

Cover the butter stick and freeze for about 45 minutes, or until firm.

Place each chicken breast half between two sheets of wax paper.

Flatten each chicken breast piece to 1/4 inch thickness using a meat mallet or rolling pin.

Cut the frozen butter stick into pats.

Place one butter pat in the center of each flattened chicken breast.

Fold the long sides of the chicken breast over the butter pat.

Fold the ends of the chicken breast over, securing with a toothpick.

Dredge each stuffed chicken breast piece in flour.

Dip the floured chicken in the beaten egg.

Cover the egg-coated chicken with breadcrumbs.

Heat vegetable oil in a frying pan to approximately 350°F (175°C).

Fry the chicken in the hot oil for about 5 minutes on each side.

Continue frying until the chicken is golden brown and cooked through.