Blend the following: 1 1/2 sticks softened butter, 3 tablespoons chopped chives, 3 tablespoons chopped parsley (fresh), 1 1/2 teaspoon tarragon. Form into rolls the size of a finger, one per person, sprinkle with Lawrys' lemon pepper and pop into the freezer. This can be done several days ahead.

Pound deboned chicken breasts to flatten slightly. Use halved breasts, one per serving.

Place frozen finer of butter in the center of each breast, roll and secure with a toothpick.

Dip rolled breasts in flour and the beaten eggs; roll in seasoned bread crumbs (Contadina).

Refrigerate. This can all be done early in the day. Heat oil i electric skillet too approximately 340 degrees and brown chicken rolls on all sides. Bake at 350 degrees for 15 to 20 minutes. Spoon wine gravy over rolls and bake 5 more minutes.

WINE GRAVY:

1/2 c. orange marmalade
1/2 c. current jelly
1/2 c. orange juice
8 tbsp. white wine

Boil together. Blend 6 tablespoons cornstarch in 2 cans of chicken broth and add to the wine mixture. Allow to thicken. Pour some on the rolls and serve the rest in a gravy boat. Can be made in advance.