1. Place each piece of meat between separate folded sheets of wax paper and smash with the back of a saucepan (or whatever you can find) until thin and about twice as wide. 2. Remove paper and sprinkle both sides of the meat with salt and pepper. 3. In a small bowl, mash butter with a fork and stir in garlic, parsley, cayenne pepper, and tarragon; divide into 4 equal parts. 4. Beat the eggs well and put the egg bowl side by side with the bowl of bread crumbs. 5. Place a piece of meat on a flat surface, put one part of the herb butter mixture on the chicken breast's wider end; fold each side over the butter and roll up tightly. Secure with toothpicks, if necessary. 6. Dip the piece of chicken into the eggs, coating thoroughly and then in the breadcrumb mixture, repeat once; set aside. 7. Repeat steps 5 and 6 for the remaining three chicken breasts. 8. Preheat the oven to 375 degrees. 9. In a large frying pan, heat one inch of vegetable oil on medium low heat; carefully place chicken pieces in the pan and fry turning frequently until meat turns golden brown. 10. Remove from pan and set on a baking sheet or pan. Roast for 25-30 minutes or until cooked through (cut through the largest piece to check for doneness). 11. Just before serving, pierce chicken to let butter run out. 12. Serve with potatoes or a hearty rye bread and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
