Make sure you read the directions carefully, I messed this one up the first time. You will need to cut the chicken breast in have as if you were butterflying them and the have something to beat the half down to a consistent thickness. I use a rolling pin but a flat meat hammer would work better.
In a small bowl combine green onion, parsley and garlic; set aside. Cut 2 1/2x1/2-inch sticks of cheddar cheese.
In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.STEP 2:
Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a cheese piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.STEP 3:
Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.STEP 4:
In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Makes 4 servings.I found this at: