6 tbsp. butter, softened
2 tbsp. chopped parsley
1/2 tsp. leaf tarragon, crumbled
1/4 tsp. salt
1/8 tsp. pepper
3 whole chicken breasts (about 2 1/2 lbs.)
1/2 c. packaged unseasoned bread crumbs
1 tbsp. butter, softened
2 tbsp. flour
1 egg

Combine butter, parsley, tarragon, salt and pepper in a small bowl. Spread mixture on wax paper to make a 4 x 3 inch rectangle. Place the mixture in the refrigerator to chill.

Split the chicken breasts; remove skin; carefully cut meat from bones, keeping meat in whole pieces (6 in all). Place each piece smooth side down, between 2 sheets of wax paper. Flatten with wooden mallet to about 1/4 inch thickness, being careful not to break meat. Remove parsley butter from refrigerator. Cut into 6 equal finger size pieces. Place a "finger" of parsley butter in each of each flattened chicken breast. Bring long side of chicken over butter; then fold ends over, being sure butter is completely covered. Fasten with wooden picks.

Thoroughly combine bread crumbs and the 1 tablespoon butter together on wax paper; place flour on another piece of waxed paper; beat egg in small bowl. Roll each chicken roll completely in flour; then egg, then in crumb mixture to coat completely and evenly. Place chicken rolls in single layer in jelly roll pan. Bake in a very hot oven 5 minutes (425 degree). Lower heat to 400 degree; bake 25 minutes longer. Serve with hot rice or potatoes.