8 whole chicken breasts, boned, skinned & halved
1 c. unsifted flour
2 c. dry bread crumbs
4 eggs, well beaten
Oil for deep frying

HERB BUTTER:

1 1/3 c. soft butter
2 2/3 tbsp. fresh parsley, chopped
2 tsp. dried tarragon
1/8 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chives
1 tsp. rosemary

Herb Butter: Combine all ingredients and whip. Spread out in bottom of square pan. Chill until firm and cut into 16 pieces.

Chicken: Pound breasts to 1/4 inch thickness. Place pat of butter in center of each piece of chicken. Fold and fasten with a toothpick so that butter is completely enclosed. Roll each breast in the flour, dip in beaten egg and roll in crumbs. Refrigerate at least 1 hour or overnight. Heat oil (1 to 2 inches deep) to 350 degrees. Add chicken. Fry, turning with tongs, until brown. Keep warm in 200 degree oven for no more than 15 minutes. To freeze and serve later: fry as above, and cool. Wrap in freezer wrap and freeze. To serve, unwrap, but do not defrost. Bake, uncovered, 35 minutes at 350 degrees. Fry a little less time if you plan to freeze. Makes 16 servings.