3 whole broiler-fryer chicken breasts

1 tablespoon water

2 tablespoons flour

½ cup butter or margarine, divided

2/3 cup fine dry bread crumbs

1 tablespoon snipped chives

1 teaspoon salt

¼ teaspoon grated lemon peel

1 teaspoon pepper

2 teaspoons lemon juice

2 tablespoons cooking oil

1 egg

Skin, bone, halve and pound chicken breasts thin. In a small bow1v cream 6 tablespoons butter or margarine until light and fluffy. Add chives, lemon peel and lemon juice. Mix thoroughly. Shape butter mixture into 6 balls, about 1 tablespoon each. Freeze butter balls until firm. Place 1 butter ball on each breast half. Fold in sides and ends of breast to encase butter completely. Secure with wooden picks or small skewer, Beat egg with water. Mix crumbs with salt and pepper. Coat chicken with flour; dip in egg mixture; roll in crumb mixture. Refrigerate at least 30 minutes so coating sets. In a large fry-pan on medium heat, heat remaining butter and oil. Cook chicken 10 to 15 minutest turning to brown on all sides. Put chicken in shallow pan. Bake at 400 F. for 20 minutes. Remove wooden picks or skewers. Serves 6.