Chicken Kiev - cooking recipe

Ingredients

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

Preparation

Blend butter, parsley, tarragon, chives, garlic, salt & pepper.
Shape into 4 inch square on aluminum foil & freeze for 30-40 minutes.
Pound chicken breasts to 1/4 inch thick.
Cut frozen butter into 12 pieces & place 1 piece in center of each chicken breast.
Fold chicken over butter making sure butter is sealed completely in chicken.
Fasten with toothpicks.
Roll chicken in flour, dip in eggs and then coat with bread crumbs and repeat coating process one more time.
Deep fry at 340\u00b0 until deep golden brown.