1/4 cup very finely minced onion, or minced chives
Saute onion in the 2 tablespoons butter in large skillet just until tender but not brown; combine with parsley. Sprinkle chicken lightly with salt and pepper. Place equal portions of onion mixture on each piece of chicken, and 1 tablespoon butter over onion mixture; roll up chicken, tucking in sides, making a neat little package. Secure with toothpicks. Roll in flour, dip in egg, then roll in crumbs. Refrigerate at least 1 hour (overnight isn't too long). Fry in 1/2 inch vegetable shortening until golden brown; drain on paper towels; remove wooden picks before serving.
Note: Chicken may be frozen after frying. Wrap individually to freeze. To serve, unwrap frozen chicken; let stand at room temperature for 1 hour, then bake on rack in shallow pan at 425 degrees, about 20-25 minutes, or until heated through and crisp.