Serve with Russian Salad

1. Prep
   1. Butter mixture (need time for butter to harden)
      1. Mince parsley.
      2. Soften butter
      3. Mix butter with parsley and dill. Separate form a log, wrap in wax paper and refrigerate or freeze.
   2. Season bread crumbs to taste (e.g, chili powder, hot paprika, garlic powder, salt, etc.)
   3. Cut pockets in chicken breasts
   4. Make an egg wash
2. Cook
   1. Preheat oven to 400° F
   2. Take out butter log and cut in half longwise.
   3. Stuff each breast with butter mixture.
   4. Dip the breasts in the egg wash and coat with the bread crumbs.
   5. In a hot oven safe pan with oil, cook the breasts 2 minutes on a side
   6. Put in oven for 10 minutes
   7. Remove to plate and let rest 5 minutes