6 boned whole chicken breasts (3/4 lb. each)
3/4 c. all purpose flour
3 eggs, well beaten
1 1/2 c. packaged dry bread crumbs
Shortening for deep frying

HERB BUTTER:

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

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 well on paper towels. Remove skin and cut each breast in half.

3. Place between two sheets of waxed paper and pound with mallet to 1/4" thickness being careful not to break meat.

4. Cut frozen butter into 12 pats and place one in the center of each piece of meat.

5. Fold chicken over butter, making sure no butter shows and fasten with toothpicks. This is important to keep the butter inside during frying.

6. Roll each piece in flour, dip in beaten egg and roll in crumbs, coating evenly.

7. Refrigerate covered until chilled, about 1 hour or may be made ahead and kept chilled for as long as necessary.

8. Fry in 3" of oil or shortening at 360 degrees, turning as necessary until browned on all sides, about 5 minutes.

9. Keep warm in 200 degree oven for up to 15 minutes. Serves 8.