4 boneless chicken breast halves (about 1 1/2-2 lb. total)
1/2 stick butter, room temperature
1/2 tsp. dried tarragon, crumbled
1/2 c. all-purpose flour
2 eggs, beaten
1 c. dry bread crumbs
Melted butter (optional)

Preheat oven to 425 degrees. Lightly butter 8 inch square baking dish. Pound chicken to 1/4 inch thick. Combine 1/2 stick butter and tarragon in bowl and blend. Place equal portions of butter mixture in center of chicken breasts. Fold ends over, tuck in sides using toothpick if necessary. Roll chicken in flour. Dip in eggs, then coat completely with bread crumbs. Arrange in prepared baking dish. Bake until golden brown, about 20-25 minutes, basting several times with melted butter, if desired. Serve immediately.