• 1 ½ sticks butter, chilled
• 6 boneless chicken breasts, each about 6 ounces each
• ¾ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 1 tablespoon snipped fresh chives
• 2 teaspoons chopped fresh tarragon
• 3 tablespoons all-purpose flour
• 2 eggs, beaten
• 1 cup fine dried breadcrumbs
• Vegetable oil for deep frying

Cut the butter into 6 equal pieces. Place each piece in the center of a square of waxed paper, and with your hands roll each piece of butter into a 3-inch-long log about ¾ inch thick. Place the butter logs in the freezer for about 30 minutes. Pound the breasts between sheets of waxed paper or plastic wrap. Be careful not to break the flesh. Combine the salt, black pepper, cayenne, chives and tarragon in a shallow bowl and mix well. Remove the butter from the freezer and remove the waxed paper or plastic wrap. Working quickly, dredge each log of butter in the seasoning mix to coat evenly, then roll each breast around each log of butter, tucking in the ends of the meat to make a neat package. Secure with two to three toothpicks if necessary (usually the breasts will adhere to the butter nicely). Coat each breast on all sides with the flour, shaking off the excess, then dip lightly into the beaten eggs and shake off any access. Dredge in the breadcrumbs, coating evenly. Place the rolled breasts on a shallow dish lined with waxed paper or plastic wrap and chill for one to two hours. Heat three to four inches of the vegetable oil in a heavy saucepan or electric fryer to 360 degrees. Add two of the rolled breasts in the hot oil and fry until golden brown, about five minutes, turning to brown evenly. Use tongs so as not to pierce the breasts. Drain on paper towels and repeat the process with the remaining breasts. Serve immediately. Makes about 6 servings.