Herb butter
1 c. butter
2 tbsp. chopped parsley
1 1/2 tsp. dried tarragon leaves
1 clove garlic, crushed
3/4 tsp. salt
1/8 tsp. pepper
6 boned whole chicken breast (3/4 lb. each)
3/4 c. flour
3 eggs, well beaten
1 1/2 c. pkg. dry bread crumbs
Salad oil or shortening for deep frying

In small bowl, combine all herb butter ingredients. On foil, shape into 6 inch squares. Freeze until firm, about 40 minutes.

Meanwhile, wash chicken; dry well on paper towels. Using small sharp knife, carefully remove skin. Cut each breast in half.

To flatten chicken, place each half, smooth side down, on sheet of waxed paper; cover with second sheet. Using mallet, pound chicken to about 1/2 inch thickness. Cut frozen butter into 12 pats. Place a pat of herb butter in center of each piece of chicken. Bring long sides of chicken over butter; fold ends over, making sure that no butter is showing; fasten with toothpick. Roll pieces in flour on waxed paper. Dip each in beaten egg, then roll in crumbs, coating evenly. With palms of hands, shape each piece into triangle. Refrigerate, covered, until chilled, about 1 hour.

In Dutch oven or large, heavy saucepan, slowly heat salad oil (3 inches deep) to 360 degrees on deep - frying thermometer. Add chicken pieces, 3 at a time. Fry, turning with tongs, 5 minutes, until browned; drain. (Do not pierce coating.) Keep warm in 200 degree oven for 15 minutes (no more), in large pan lined with paper towels. Makes 8 servings.