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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.
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2
Remove paper and sprinkle both sides of the meat with salt and pepper.
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3
In a small bowl, mash butter with a fork and stir in garlic, parsley, cayenne pepper, and tarragon; divide into 4 equal parts.
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4
Beat the eggs well and put the egg bowl side by side with the bowl of bread crumbs.
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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.
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6
Secure with toothpicks, if necessary.
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7
Dip the piece of chicken into the eggs, coating thoroughly and then in the breadcrumb mixture, repeat once; set aside.
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8
Repeat steps 5 and 6 for the remaining three chicken breasts.
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9
Preheat the oven to 375 degrees.
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10
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.
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11
Remove from pan and set on a baking sheet or pan.
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12
Roast for 25-30 minutes or until cooked through (cut through the largest piece to check for doneness).
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13
Just before serving, pierce chicken to let butter run out.
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14
Serve with potatoes or a hearty rye bread and enjoy!
