Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              Whole  Chicken Breastes -- Boned
     1/2           Cup  Butter Or Margarine -- Softened
  1         Tablespoon  Chopped Shallots
  1           Teaspoon  Minced Garlic
  1           Teaspoon  Tarragon
     1/4      Teaspoon  Pepper
     1/4      Teaspoon  Salt
  1           Teaspoon  Lemon Juice
  1         Tablespoon  Chopped Parsley
  6             Slices  White Bread
     1/2           Cup  All-Purpose Flour
  2                     Eggs -- Beaten
                        Vegetable Oil For Frying

Preparation:

Pound chicken between waxed paper until thin. Refrigerate until needed. Place butter, shallots, garlic, tarragon, pepper, salt, lemon juice, and parsley in bowl. Attach bowl and flat beater. Turn to speed 2 and mix 30 seconds. Set aside. Assemble and attach food grinder using fine grinding plate. Turn to speed 4 and grind bread. Plave 1 tablespoon butter-herb mixture in center of each piece of chicken. Roll and secure with toothpicks. Coat each roll with flour, then dip in egg and coat with fresh bread crumbs. Chill chicken at least 2 hours. Heat 1 inch of oil to 365F in a 4-quart saucepan over medium heat. Fry rolls for 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

Nutritional Information:

398 Calories (kcal); 27g Total Fat; (60% calories from fat); 8g Protein; 32g Carbohydrate; 156mg Cholesterol; 598mg Sodium