Chicken Kiev

Beat softened butter in a bowl until creamy; beat in lemon juice, minced parsley, tarragon, minced shallot (or scallions or chives), salt to taste and a couple grinds of pepper.

Form the herb butter into a rectangle on wax paper, about two inches long and one and a half inches wide, wrap and chill, about an hour.

Lay the chicken breast on wax paper on its underside, lift the under flap and fold it back to the outside to enlarge the meat area; cover with a second sheet.

Beat firmly but not roughly to flatten to about a quarter inch.

Cut the firmed butter into sticks about one and a half inches long.

Set the butter on the large side of the meat, patching any torn flap together with the fingers; fold the small side over, then fold over the two ends and press the meat together on all sides to enclose the filling completely.

Set up three plates: flour; one egg beaten with salt, pepper, about a teaspoon of water and a little oil; one and a half cups of fine fresh breadcrumbs.

Season the chicken lightly, roll in flour, coat completely in egg, then in crumbs, patting them firmly on; set on a rack.

Chill well in advance so the crumbs set, at least an hour or overnight.

Deep fry in a Dutch oven of oil at 375F, up to four at a time, for five minutes.

Hold in a 200F oven for up to 30 minutes to keep warm; some butter may spurt out.

Plate one off-center on a small plate with a little chopped parsley.

When still pink inside after frying, finish in a 375F oven for 10 minutes.