4 chicken breast halves, deboned
1/4 c. butter, room temperature
1/2 tsp. dried tarragon
1/2 c. all-purpose flour
2 eggs, beaten
1 c. dry bread crumbs
Butter, melted (optional)

Preheat oven to 425 degrees. Lightly butter 8 inch square baking dish. Pound chicken to 1/4 inch thickness. Combine 1/4 cup butter and tarragon in small bowl and blend well. Place equal portions of butter mixture in center of chicken breasts. Fold ends over and tuck in sides, securing with toothpicks, if necessary. Roll chicken in flour. Dip in eggs, then coat with bread crumbs, covering completely. Arrange in prepared baking dish. Bake until golden brown, 20 to 25 minutes.