1 c. butter, softened
2 tbsp. parsley, chopped
1 1/2 tsp. tarragon
1 clove garlic, crushed
3/4 tsp. salt
1/8 tsp. pepper
6 boned whole chicken breasts (at least 3/4 pound each)
3/4 c. flour
3 eggs, well beaten
1 1/2 c. bread crumbs
Oil

In a small bowl, with a rubber spatula, thoroughly mix butter, parsley, tarragon, garlic, salt and pepper. On a piece of foil, shape butter into a 6 inch square. Freeze until firm; about 30 minutes.

Wash chicken, dry with paper towels. Remove skin, cut each breast in half. Place smooth side down on waxed paper, cover with a second sheet of waxed paper and pound until 1/4 inch thick. CAREFUL not to break the meat.

Cut frozen butter in 12 parts. Place a pat in center of each chicken breast and bring long sides of chicken up over the butter. Fold ends over making sure no butter is showing, fasten with a toothpick. Roll each piece in flour, dip in beaten egg, roll in bread crumbs. Shape each piece with palms of hands into triangles. Refrigerate, covered and chill about 1 hour.

In a large heavy saucepan heat oil, about 3 inches deep. Add chicken pieces a few at a time. Fry turning with tongs until brown. About 5 minutes. Drain. DO NOT PIERCE COATING! Keep warm in the oven. No more than 15 minutes in a large pan lined with paper towels. Serves 8 to 12.