Yield: 6 servings
|4 \N||Boneless chicken breast halves|
|¼ cup||Room temperature butter|
|½ teaspoon||Crumbled dried tarragon|
|½ cup||All purpose flour|
|2 \N||Beaten eggs|
|1 cup||Dry breadcrumbs|
Preheat oven to 425 degrees F. Lightly butter 8-inch square baking dish. Pound chicken to ¼-inch thickness. Combine ¼ cup butter and tarragon in small bowl and blend well. Place equal portions of butter mixture in center of chicken breasts. Fold ends over and tuck in sides, securing with toothpicks if necessary. Roll chicken in flour. Dip in eggs, then coat with breadcrumbs, covering completely.
Arrange in prepared baking dish. Bake until golden brown, about 20 to 25 minutes, basting several times with melted butter, if desired.