HERB BUTTER:

1 c. butter, softened
2 tbsp. chopped parsley
1 1/2 tsp. dried tarragon leaves
1 glove garlic, crushed
3/4 tsp. salt
1/8 tsp. pepper

CHICKEN:

12 chicken breast halves, skinless & boneless
3/4 c. unsifted flour
3 eggs, well beaten
1 1/2 c. dry bread crumbs
Salad oil for deep frying

1. In small bowl, with rubber scraper, thoroughly mix butter, parsley, tarragon, garlic, salt and pepper. On foil, shape into 6" square. Freeze until firm, about 40 minutes.

2. Meanwhile, wash chicken, dry on paper towels. Using a small knife, carefully cut each breast in half. To flatten chicken, place each half, smooth side down on sheet of waxed paper, pound chicken to about 1/4" thick, being careful not to break the meat.

3. Cut frozen butter into 12 pats. Place a pat in center of each chicken piece. Bring long sides of chicken over butter, making sure that no butter is showing, fasten with toothpick. This is important to keep the butter inside during frying. Roll each piece in the flour on a sheet of waxed paper.

4. Dip each in beaten egg; roll in crumbs, coating evenly. Then shape each piece into a triangle. Refrigerate, uncovered, until chilled, about 1 hour. In a Dutch oven, slowly heat oil to 360 degrees on deep fry thermometer. Add pieces, three at a time. Fry until brown, 5 minutes. Drain. Do not pierce coating. Keep warm in 200 degree oven in pan lined with paper towels. (No longer than 15 minutes.) Serves 8.