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1
In a small bowl, blend butter, parsley, tarragon, chives, garlic salt and pepper.
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2
Shape into a 4-inch square on aluminum foil.
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3
Wrap and freeze until firm, 30-40 minutes .
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4
Place chicken breasts between two pieces of plastic wrap; pound to 1/4-inch thickness.
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5
Cut frozen butter square into 12 pieces.
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6
Place 1 piece of butter in the center of each chicken breast.
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7
Fold chicken over butter, making sure butter is sealed completely inside chicken.
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8
Fasten with wooden picks.
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9
Roll chicken in flour; dip in beaten eggs and coat with bread crumbs; repeat.
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10
Heat 3-4 inches of vegetable oil in deep fryer to 340*F (170*C).
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11
Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain.
