|Softened butter||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Teaspoon|
|Dried tarragon||1⁄2 Teaspoon|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Cup (16 tbs) (For Deep Frying)|
Cream together the butter, parsley, tarragon, salt, garlic salt, and pepper.
Divide into 4 portions; and shape each portion into a 2-inch finger.
Freeze for 20 minutes.
Bone, skin and cut in half the chicken breasts.
Pound each to a 1/4-inch thickness.
Place the butter portion in the center of each chicken breast.
Roll meat around butter, tucking in ends.
Secure with a toothpick if necessary.
Dust with flour, dip in beaten egg, and roll in bread crumbs.
Cover and refrigerate 1 hour.
Fry chicken in deep fat until golden brown, about 5 to 7 minutes.
Be careful not to pierce the meat as the butter will run out.