1/2 c  Butter or margarine
1 tb Snipped chives
1/2 ts Finely shredded lemon peel
1 tb Lemon juice
1/8 ts Freshly ground black pepper
6    Whole large chicken breasts
-skinned and boned
1    Egg
1 tb Water
All purpose flour
2/3 c  Seasoned bread crumbs
Hot cooked wide noodles

: In mixing bowl cream the butter or margarine till light and fluffy.
Add the chives, lemon peel, lemon juice, and pepper. Mix thoroughly.
Reserve 1/ cup of the mixture. Shape the remaining mixture into 6 sticks;
freese till firm. Place 1 chicken breast at a time between pieces of clear
plastic wrap or waxed paper; pound to flatten about 1/8 inch thick.
Sprinkle lightly with a little salt. Place 1 stick of the butter mixture on
each breast. Roll up. Seal carefully with wooden picks. Beat egg and
water together. Coat chicken lightly with flour; dip in egg mixture, then
coat with bread crumbs.
: Heat the reserved 1/4 cup butter mixture in skillet over medium
heat. Add chicken and cook on all sides 10 to 15 minutes, turning gently.
Place chicken in a 12 x 7 1/2 x 2 inch baking dish. Bake in 400 degree
oven for 15 to 17 minutes. Remove wooden picks. Serve at once over
noodles. If desired, trim with parsley and kumquats.