Judy's Chicken Kiev

This was Ken's favorite meal as a kid!

Ingredients:
8 boneless skinless chicken breast
1-1 1/2 cups of floor
3-4 eggs beaten
1-1 1/2 cups Italian style bread crumbs

Herb butter:
1 cup butter or margarine
1/2-3/4 teaspoon of garlic powder (or minced garlic)
1 teaspoon dried tarragon
2 teaspoons dried chopped chives
2 tablespoons dried parsley
1 teaspoon salt
1/4-1/2 teaspoon of pepper

Directions:
Preheat oven to 350 degrees. Mix herb butter mixture well, and then place into a wax paper lined shallow small dish and spread evenly; cover and freeze. (Best to do the night before)

Flatten chicken breast with flat side of meat tenderizer about 1/8 to 1/4 inch thin. Place chicken inside up and put a square of herb butter (about 1/2" X 1/2") in the middle. Wrap short sides of chicken up over the butter and secure with toothpick, then the long ends. Roll each breast in flour, then roll in eggs, then roll in bread crumbs and repeat. Brown in oil, then put on cooking sheet and finish in oven for about 30-40 minutes. You can melt any leftover butter to drizzle on top of chicken or a baked potato. Yum!