4 boneless skinless chicken breasts
1/3 cup all-purpose flour
1 egg, beaten
1 cup fine bread crumbs
Canola oil
8 tablespoons softened butter
2 cloves garlic, finely minced
2 tablespoons finely chopped parsley
2 tablespoons finely chopped tarragon
2 tablespoons finely chopped chives
1/4 teaspoon freshly-ground black pepper
1/2 lemon, juiced

Combine the butter with the spices and lemon juice to make the herb butter. Roll into a log and refrigerate until hard. Flatten the chicken breasts until about 1/3 inch thick.

Prepare three shallow bowls for dipping: one for flour, one for beaten egg, and one for bread crumbs. Remove herbed butter and cut into eight slices; place a piece of butter towards one end of each breast and roll the meat up tightly round the filling. Tuck in the edges and press firmly together.

Dredge each roll in flour, then egg, then bread crumbs, being sure everything is well-covered.

Place the rolls on a plate and refrigerate for a half-hour before frying. Add oil to a depth of 1” to a sturdy deep pan and heat to 375. Carefully add the rolls one at a time and fry for about 15 minutes. Drain on a paper towel and serve immediately.