Preparation / Directions:
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.
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