6 chicken breast halves, skinned, boned
1 tbsp. finely chopped chives
1 tsp. finely chopped parsley
2 sm. garlic cloves, minced
1/2 tsp. dried leaf tarragon
1/2 tsp. salt
1/4 tsp. white pepper
1/2 c. chilled butter
1/2 c. all-purpose flour
2 eggs
1 tbsp. water
1 c. dry bread crumbs
1 c. vegetable oil

Using a heavy cleaver or meat mallet, flatten each breast into 1/4-inch thickness. In a small bowl, combine chives, parsley, garlic, tarragon, salt, and white pepper.

Cut butter into 6 equal pieces. Shape each piece in a ball. Roll each butter ball in chive mixture. Place butter ball in center of each breast half. Roll each breast half, pressing meat firmly together to enclose butter completely.

Place flour in pie plate. Spread bread crumbs in second pie plate. In a small shallow bowl, beat eggs with water. Roll a chicken breast in flour; shake off excess.

Dip piece in egg mixture; drain over bowl. Roll piece in bread crumbs. Press bread crumbs evenly onto chicken. Place coated pieces on wire rack. Repeat with remaining chicken. Let stand 20-30 minutes at room temperature to firm coating.

Pour oil into a deep heavy skillet. Heat oil to 375 degrees. Place chicken rolls in hot oil. Fry, turning occasionally with tongs, 8 minutes or until golden brown. Drain on paper towel. Yield: 6 servings.