A boned chicken breast rolled around a chilled chunk of herbed butter, with the edges fastened so the butter won't escape during cooking. The breast is dipped in egg and then breadcrumbs and fried until crisp. When pierced with a fork or cut into, the chicken emits a jet of the fragrant melted butter.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.