1 C. butter or margarine softened
2 T. snipped parsley
1 1/2 t. dried tarragon leaves
1 t. snipped chives
1/2 to 1 clove garlic, crushed
1 t. salt
1/8 t. pepper
6 whole chicken breasts, boned, split and skin removed
1/2 C. all-purpose 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 to 40 minutes.
Place chicken breasts between two 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 sealed completely inside chicken. Fasten with wooden picks. Roll
chicken in flour; dip in eggs and coat with bread crumbs; repeat. Shape into
triangle pieces. Wrap in heavy-duty aluminum foil and label. Freeze up to 1
Twenty to twenty-four hours before serving: Thaw in refrigerator. Heat vegetable
oil or fat (3 to 4-inches deep) in deep fat fryer to 340 degrees. Fry chicken, 3
pieces at a time, until deep golden brown, about 8 minutes, turning if
necessary; drain. Note: Chicken can be refrigerated, covered, after frying for
up to 6 hours. Forty-five minutes before serving, heat oven to 350 degrees.
Cover and bake chicken 30 minutes. Uncover and bake 5 minutes.
Makes 12 servings.