4 whole chicken breasts, halved
Bread crumbs
1/2 tsp. salt
1/4 tsp. black pepper
1/2 lb. salted butter
1 tbsp. dried tarragon
2 tbsp. minced shallots
2 cloves garlic, minced fine
Flour
4 eggs, slightly beaten
1 1/2 to 2 qt. oil

Season bread crumbs with salt and pepper. Soften butter and mix with tarragon, shallots and garlic. Shape into fingers, wrap in foil and freeze. Bone chicken, pound thin. Place butter finger in center of each breast, fold in half, and pour edges together. Dredge in flour, eggs, and bread crumbs. Heat oil to 370 degrees. Fry for 5-7 minutes. Oil cover chicken. Keep warm in oven while cooking the rest. If done completely, butter will spurt out when chicken is cut into.