1 c. soft butter
2 tbsp. parsley
1 1/2 tsp. tarragon
1 clove crushed garlic
3/4 tsp. salt
1/8 tsp. pepper
6 de - boned chicken breasts
3/4 c. flour
3 beaten eggs
1 1/2 c. bread crumbs
1 lg. can Crisco

In a small bowl, mix first 6 ingredients. On foil scrape butter into 6 inch square. Wrap and freeze for approximately 40 minutes. Wash and dry chicken, remove any skin, cartilage and fat. Cut whole breasts in half and place smooth side down on waxed paper. Cover with wax paper and pound with a mallet until 1/4 inch thickness. Cut butter into 12 pats. Put 1 pat in center of each breast. Fold chicken over butter pat making sure no butter shows, fasten each with a toothpick. Roll in flour, dip in eggs and roll in bread crumbs, refrigerate for at least 1 hour. Heat oil slowly to 360 degrees. Deep fat fry 3 pieces at a time for 15 minutes or until deep brown. Keep warm in 200 degree oven for no more than 15 minutes or freeze and later bake for 35 minutes at 350 degrees, uncovered.