HERB BUTTER:

1 c. 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

6 chicken breasts
3 eggs, well beaten
1 1/2 c. packaged dry bread or cracker crumbs
Salad oil for deep frying
3/4 c. flour

In small bowl, mix butter, parsley, tarragon, garlic, salt, and pepper. Shape into a 6 inch square on foil and freeze until firm.

Wash chicken; dry well on paper towels. Using a small sharp knife, carefully remove meat. Cut each breast in half. To flatten chicken, place each half, smooth side down, on sheet of waxed paper; cover with second sheet. Using a mallet or side of saucer, pound chicken to about 1/4 inch thick, being careful not to break the meat.

Cut frozen butter into 12 pats. Place a pat in center of each piece of chicken. Bring long sides of chicken over butter; fold ends over. Make sure no butter is showing. Fasten with toothpick. This is important to keep the butter inside during frying. Roll chicken piece in flour on wax paper.

Dip each in beaten egg; roll in crumbs; coat evenly. Then shape each piece with palms of hands into triangles. Chill, covered, until chilled (about 1 hour).

In Dutch oven or heavy saucepan, heat oil about 3 inches deep to 360 degrees. Add chicken pieces, 3 at a time. Fry; turn with tongs until brown. Drain. Do not pierce coating. Keep warm in 200 degree oven 15 minutes, no more. Serves 8.