Categories: Poultry, Main dishes, Russian 
      Yield: 6 servings 
  
    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.