2 whole boneless skinless chicken breasts
1/2 cup butter, softened
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1/2 cup all-purpose flour
1 cup bread crumbs
6 cups peanut oil
Cut each chicken breast in half; remove tendons. One at a time, place breast halves between two sheets of waxed paper and pound flat.
Combine butter, lemon juice, and herbs. Form into four rolls to fit in middle of each flattened breast half (about 3 inches long). Chill 1/2 hour, until firm. Place a roll of butter on each breast half and fold breast half around it, beginning with one long side, then short sides, finishing with a long side -- like an envelope. Press edges together and roll each piece as it is finished in a sheet of waxed paper. Chill at least one hour while you finish with other preparations.
Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs. One by one, roll each piece in flour to coat, then dip in egg, coating completely, and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces on a tray and refrigerate for one hour.
Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two at a time, in hot oil, until browned evenly and firm to the touch, about five minutes.