1/2 boned whole breast of chicken per person
Parsley
Tarragon
Chives
Butter
Egg
Bread crumbs
Oil

1. Bone 1/2 chicken breast, remove skin.

2. Place boned side up between 2 pieces of plastic wrap or wax paper.

3. With a meat hammer or edge of heavy plate, pound chicken to between 1/8" and 1/4" thick.

4. Cut a chunk of butter, 2" long by 1/2" wide.

5. Place butter at one end of cutlet.

6. Sprinkle with 1/8 teaspoon chives, 1/2 teaspoon parsley and 1/2 teaspoon tarragon.

7. Fold in sides of chicken and roll up, jelly roll style, enclosing butter and herbs.

8. Press ends to seal and secure with toothpicks or tie with string.

9. Dip cutlet into flour, beaten egg, then bread crumbs.

10. Deep fry 5 to 7 minutes. Remove from oil and drain on paper towels. Serves 1.