8 Tbsp (1 stick) butter, room temperature
2 sprigs fresh tarragon, leaves stripped
small handful flat-leaf parsley, coarsley chopped
small handful chives, coarsley chopped
1 tsp salt
1/4 tsp black pepper
4 boneless, skinless chicken breast
2 1/4 cups Panko bread crumbs
Additional ingredients needed on serving day:
2 large eggs, beaten w/ 1 tsp of water
In food processor, combine butter, parsley, chives, tarragon, 1 tsp salt and 1/4 tsp black pepper, and pulse into a smooth compound. Place mixture on plastic wrap or waxed paper and roll into a small log. Place in freezer. Place chicken breasts, one at a time, between two pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well, to prevent sticking. Pound chicken to no less than 1/8" thickness. Season each piece of chicken with salt & pepper. Place 1/4 of the compound butter and 1 Tbsp of bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely encasing the butter. (Roll very tightly). Place chicken in rigid freezer container along with a bag containing the remaining bread crumbs.
Defrost. Place egg and water mixture in one container and bread crumbs in another. Heat 1/2" of vegetable oil in a 12" saute pan over medium high heat until oil reaches 375 degrees. Dip each breast into the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed side down, and cook until golden brown, approximately 4-5 minutes on each side - or until internal temperature reaches 165 degrees. Remove to a cooling rack set inside a sheet pan and allow to drain for 5-10 minutes before serving.