1 c. butter
2 tbsp. snipped parsley
1 1/2 tsp. dried tarragon leaves
1 tsp. chives
1/2 to 1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
6 whole chicken breasts, boned, split and skin removed
1/2 c. flour
5 eggs, well beaten
2 c. dry bread crumbs

Blend butter, parsley, tarragon, chives, garlic, salt, and pepper. Shape into 4-inch square on aluminum foil. Wrap and freeze until firm, 30-40 minutes.

Place chicken breasts between 2 pieces waxed paper; pound to 1/4 inch thickness. Cut frozen butter square into 12 pieces. Place 1 piece butter in the center of each chicken breast. Fold chicken over butter, making sure butter is completely sealed inside chicken. Fasten with wooden toothpicks. Roll chicken in flour, dip in eggs, and coat with bread crumbs; repeat.

Shape into triangular pieces. Wrap in heavy duty aluminum foil and label; freeze up to 1 month. 24 hours before serving, thaw in refrigerator. Heat vegetable oil in deep fat fryer 3-4 inch deep to 340 degrees. Fry chicken pieces 3 pieces at a time, until a deep golden brown, about 8 minutes, turning, if necessary; drain.