Ingredients

4 whole chicken breasts with first joint of the wings
attached, halved, boned, and skinned
Herb butter, recipe follows
Flour, for dredging
2 large eggs, beaten with 2 teaspoons water
1 cup homemade bread crumbs
1/4 cup vegetable oil

Directions

"French" the chicken wing bones by
scraping the meat off the bones with a sharp knife and reserving the meat for another use,
detach the fillet strip from each breast, and flatten the breasts and the fillets between
sheets of dampened wax paper until they are about 1/4-inch thick.

Arrange the chicken breasts skinned side down on a work surface, in the center of each
mound 2 tablespoons of the herb butter, and cover the mixture with a fillet strip. Fold up
the sides of the breasts to enclose the herb butter, forming the chicken into a "chop".
Dredge the chops carefully in the flour, shaking off the excess, dip them in the egg
mixture, and dredge them in the bread crumbs, patting the mixture onto the flesh. Arrange
the chops on a rack set over a pan and chill the, uncovered, for at least 1 hour or
overnight to let the crumbs dry. In a large heavy skillet, heat the oil over moderate heat
until it is hot but not smoking. Brown the chops, transferring them as they are browned to
a baking pan. Bake them in a preheated 350 degree oven for 20 minutes. The chicken may be
kept warm, covered loosely, for up to 10 minutes.

Ingredients

Herb
Butter:
1 stick unsalted butter, softened
1 tablespoons minced fresh chives
1 tablespoons minced fresh parsley leaves
2 teaspoons minced fresh tarragon leaves
1 teaspoon Dijon-style mustard

Salt and pepper, to taste

Directions

In a small bowl cream together the
butter, the chives, the parsley, the tarragon, the mustard, and salt and pepper to taste.
Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to
develop.