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| 1/2 Tasse | Butter or margarine, softened |
| 1 Esslöffel | onion grated |
| 1 Esslöffel | parsley fresh, chopped |
| 1/2 Teelöffel | garlic powdered |
| 1/2 Teelöffel | tarragon dried |
| 1/4 Teelöffel | pepper |
| 6 | chicken breast halves, boneless, skinless |
| 1 | egg |
| 1 Esslöffel | milk |
| 1 | Envelope; (2 3/4 oz.) seasoned chicken coating mix |
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1. Combine the butter, onion, parsley, garlic powder, tarragon and pepper.
2. Shape mixture into 6 pencil-thin strips about 2 inches long and place on waxed paper. Freeze until firm, about 30 minutes.
3. Flatten each chicken breast to 1/4 inch. Place 1 butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick.
4. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix.
5. Place chicken, seam side down, in a greased 13x9x2 baking pan. Bake, uncovered, at 425 for 35-40 minutes or until the chicken is no longer pink and juices run clear. Yield: 6 servings.
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