Chicken Kiev
Contributed by Diane S.
Source: World Wide Recipes (http://www.wwrecipes.com/)

4 to 6 boneless, skinless chicken breast halves
4 to 6 Tbs (60-90 ml) butter
2 Tbs (30 ml) finely chopped chives
2 Tbs (30 ml) chopped parsley
1 Tbs (15 ml) chopped tarragon
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Flour, beaten egg, and breadcrumbs for coating
Vegetable oil for frying

Pound the chicken to a 1/4 inch (5 mm) thickness.  Combine the butter,
chives, parsley, tarragon, salt, and pepper.  Divide the butter
mixture between the chicken breast halves, spreading it on one side of
each.  Roll the chicken breasts so that the butter mixture is on the
inside and secure with a toothpick.  Dust lightly with flour, dip in
the beaten egg, and coat with the bread crumbs.  Fry in a heavy
skillet with about 1/2 inch vegetable oil, or use a deep fryer, until
golden brown.  Drain on paper towels.  Serves 3 to 4.