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1
Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl.
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2
Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log.
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3
Wrap and freeze until firm, at least 3 hours and up to 3 days.
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4
Slice the frozen butter into 6 equal pieces.
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5
Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet.
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6
Transfer to a clean piece of plastic wrap and season with salt and pepper.
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7
Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go.
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8
Tightly wrap the chicken roll in plastic wrap.
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9
Repeat with the remaining chicken and butter.
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10
Refrigerate the rolls at least 2 hours or overnight.
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11
Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet.
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12
Put the flour in a shallow dish.
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13
Whisk the eggs and mustard in another shallow dish.
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14
Put the panko in a third dish.
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15
Unwrap the chicken rolls and generously season with salt and pepper.
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16
One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
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17
Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat.
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18
Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes.
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19
Transfer to the prepared rack and bake until cooked through, about 10 minutes.
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20
Photograph by Con Poulos
