1 boneless chicken breast per diner
butter
Parsley, chopped chives
Tarragon
Flour, milk
Bred crumbs
Minced garlic
Light cooking oil

Beat chicken breast with mallet between sheets of waxed paper, until about 1/4 inch thick. Take 1/2 stick butter, very firm, and cut into quarters lengthwise to get a small stick for each piece. Lay the stick of butter at one end of the flattened chicken breast. Sprinkle with a little salt, pepper, minced garlic, and herbs.

Roll the chicken around the stick of butter, folding in the ends. Secure the roll with a toothpick. Dredge rolls in flour, then dip in milk. Coat well with bread crumbs. Place rolls in freezer for about 1 hour, or if made in advance store in refrigerator.

To cook heat cooking oil in large pot. When oil is at boiling, gently dip the rolls in the oil with tongs. Deep fry for about 8 minutes or until golden brown. Remove from oil, drain on paper towels, serve while very hot. Top with thickened chicken gravy on seasoned rice.