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Chicken Kiev

1 cup butter,softened

2 tablespoons snipped parsley

1 1/2 teaspoons dried tarragon leaves

1 teaspoon snipped chives

1 clove garlic, crushed

1 teaspoon salt

1/8 teaspoon pepper

6 whole chicken breasts, boned, split and skin removed

1/2 cup all-purpose flour

5 eggs, well beaten

2 cups dry bread crumbs

Wooden picks

Vegetable oil for frying

1. In a small bowl, blend butter, parsley, tarragon, chives, garlic salt and pepper. Shape into a 4-inch square on aluminum foil. Wrap and freeze until firm, 30 to 40 minutes.
2. Place chicken breasts between two pieces of plastic wrap; pound to 1/4-inch thickness. Cut frozen butter square into 12 pieces. Place 1 piece of butter in the center of each chicken breast. Fold chicken over butter, making sure butter is sealed completely inside chicken. Fasten with wooden picks.
3. Roll chicken in flour; dip in beaten eggs and coat with bread crumbs; repeat.
4. Heat 3 to 4-inches of vegetable oil in deep fryer to 340*F (170*C). Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain.

Makes 12 servings.

Note: Chicken can be refrigerated, covered, after frying for up to 6 hours. About 45 minutes before serving, heat oven to 350*F (175*C). Cover and bake chicken 30 minutes. Uncover and bake 5 minutes.