4 large whole chicken breasts, skinned and boned
1 teaspoon salt
1/3 cup butter or margarine
1 tablespoon minced parsley
1 teaspoon lemon juice
1 clove garlic, minced
1/3 cup all-purpose flour
1-1/2 cups dry bread crumbs
2 eggs, lightly beaten
CRISCO Shortening for deep frying

Cut chicken breasts in half and sprinkle with salt.
Cream butter, parsley, lemon juice, and garlic. Spread 2 teaspoons along the center length of each chicken breast half. Tuck in ends and long sides around flavored butter; skewer or tie to close.

Place flour and bread crumbs in separate flat dishes; beat eggs in a shallow bowl.
Dip each prepared chicken breast first in flour, then eggs, and then crumbs. Place seam-sidedown on a plate; refrigerate for at least 2 hours or until crumbs are set.
Heat a 1-1/2-inch layer of Crisco to 365ºF in a deep fryer. Fry chicken rolls in hot Crisco for 5 minutes or until done.

Remove with slotted spoon.
Serve immediately with brown rice.