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["Combine all ingredients for compound butter.", "Using plastic wrap or wax paper, roll butter into a log, about 1 1/2 inches thick, and refrigerate for at least 1 hour.", "Chicken: Cut each breast into 2 halves.", "Remove the tip and first joint of each wing.", "With the back of a paring knife push the remaining skin down to the breast so that the wing bone is exposed.", "Detach the fillet strip, or ""tender,"" from each half.", "Using a meat pounder gently flatten each breast and ""tender"" between sheets of plastic wrap to an even thickness of about 1/2-inch.", "Arrange breasts with the bone and smooth-side down on a work surface.", "Sprinkle breast pieces with salt and pepper and put a chilled slice of the compound butter in the center of each breast.", "Place a flattened tender over the butter.", "Enclose the butter with the chicken by folding bottom edge up over butter, tightly roll side edges jelly-roll style and secure with toothpicks.", "Arrange chicken, seam side down, in a shallow baking dish.", "Cover and chill for at least 4 hours.", "Dip breasts in flour, then in egg, then in bread crumbs to coat evenly.", "Chill coated breasts for 1 hour.", "Preheat oven to 350 degrees.", "In a large heavy skillet heat 1/2-inch of vegetable oil to 360 degrees F. or until a bread cube turns golden brown in about 30 to 60 seconds.", "Carefully lower two coated breasts into hot oil and fry until golden brown, about 3 to 4 minutes.", "Transfer browned chicken to paper towels to drain.", "Allow oil to reheat to proper temperature.", "Fry remaining two breasts.", "Place fried chicken in a shallow baking dish and bake, uncovered, for 15 minutes.", "Serve immediately."]
