Directions: 1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
2. Place chicken breasts between two pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
3. Remove seasoned butter from refrigerator and divide it into six portions. Place one portion in the centre of each chicken breast. Fold the short ends of the breasts into the centre, then fold in the sides. Secure each breast with a wooden toothpick.
4. Add the water to the eggs and beat together. Coat each rolled breast with breadcrumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
5. In a deep fryer, heat oil to 185 degrees C. Carefully lower breasts into hot oil. Fry for 8 minutes or until golden-brown. Drain on paper towel and serve.