Sure, this is a little heavy on the cholesterol, but it's also delicious.
6 boneless, skinless chicken breast halves
1/2 cup butter
1 tbsp parsley, finely chopped (optional)
1 garlic clove, squished (optional)
1 cup bread crumbs
1 tsp salt
1/2 tsp black pepper
1/2 cup flour
2 eggs, beaten
salt, to taste
black pepper, to taste
vegetable oil, for frying
Place a sheet of waxed paper onto a cutting board or directly onto your counter. On it, place a chicken breast, smooth-side up. Cover it with another sheet of waxed paper, then call in the recruits.
Hand your child a rolling pin or flat meat mallet and have her pound the living daylights out of the chicken breast to flatten it. You want the breast to be evenly flattened to about ¼ in. (0.5 cm) thickness, with no holes. When it's done, peel off the top layer of waxed paper, remove the chicken breast to a plate, and repeat with the rest of the chicken breasts.
Meanwhile, with a food processor, an electric mixer or just by hand, beat together the butter with the chopped parsley and squished garlic. Spoon the butter mixture onto a sheet of waxed paper in 6 equal mounds and place it in the freezer to harden. If you prefer to use plain butter instead - with no parsley or garlic - simply cut the butter into 6 equal pieces and freeze.
In 3 separate bowls place the following: the bread crumbs mixed with salt and pepper in one, the flour in another and the beaten eggs in a third.
Now, take a chicken breast and place it rough-side up onto a plate and season it lightly with salt and pepper. Put a lump of frozen butter right in the middle, then fold in the sides, rolling firmly to enclose the butter completely. Roll the chicken breast first in the flour, then dip into the egg, then coat completely with the bread crumbs. Make sure it is thickly coated on all sides, and that the packet is well sealed with the breading. (You can use toothpicks to keep the breasts tightly sealed if you're having trouble, but remember to remove the toothpicks before serving.) Place seam-side down on a plate. Repeat with the remaining chicken breasts. Refrigerate for at least a couple of hours (this helps to firm up the packets so that they don't fall apart when you fry them).
About half an hour before you want to eat, fill a large skillet with vegetable oil to a depth of at least ½ in. (1 cm). Warm over medium heat, then place the chicken breasts into the oil, seam-side down (don't crowd them - do it in batches) and fry until deep golden brown, turning over to brown all sides very well - about 6 to 8 minutes. Make sure the oil isn't too hot or the chicken will brown too quickly before the inside is cooked. Place on a baking sheet and bake at 350°F (180°C) for 10 minutes to finish. Serve immediately.