Herb butter
1 c. butter, softened
2 tbsp. chopped parsley
1 1/2 tsp. dried tarragon
1 crushed garlic clove
1/8 tsp. pepper
3/4 tsp. salt
6 while boneless, skinless dried, chicken breasts
3/4 c. flour
3 well beaten eggs
1 1/2 c. dry bread cubes
Oil or shortening for deep frying

Make herb butter and shape into 6 inch square on piece of foil. Freeze 40 minutes. Halve chicken breasts and place smooth side down on wax paper. Pound to 1/4 inch thickness. Cut butter into 12 pats. Put a pat in the center of each piece of chicken and bring the long sides of chicken over butter. Fold so no butter shows and fasten with toothpick.

Roll chicken in flour, then dip in egg and roll in bread crumbs. Shape into triangle to refrigerate 1 hour. Deep fry at 360 degrees in 3 inch oil, 3 pieces at a time, about 5 minutes. Transfer to large pan lined with a paper towel and bake at 200 degrees for 15 minutes. Makes 8 servings.