1/3 cup (75 mL) butter, softened
2 tablespoons (30 mL) chopped parsley
2 tablespoons (30 mL) chopped fresh tarragon leaves or 1 teaspoon (5 mL) dried
salt and pepper to taste
6 skinless, boneless chicken breasts
1 1/2 cups (375 mL) dried bread crumbs
1 tablespoon (15 mL) butter, softened
2 tablespoons (30 mL) flour
For herbed butter: In a small bowl, combine softened butter, parsley, tarragon, salt and pepper. Spread mixture on wax paper, making a 3 x 4-inch (8 x 10 cm) rectangle; place in fridge to chill.
Using a meat mallet, flatten each chicken breast between two pieces of wax paper to a thickness of about 1/4 inch (5 mm). Be careful not to tear meat. Cut herbed butter into six equal finger-size pieces. Place a butter "finger" in the centre of each chicken breast. Fold long sides of chicken over the butter and tuck in ends, making sure the butter is completely enclosed. Fasten with toothpicks.
For crumb mixture: Combine bread crumbs with softened butter; place in a shallow bowl. Place flour on a piece of wax paper. Beat egg in a small bowl. Roll prepared chicken in flour and dip in egg; coat completely with bread crumbs.
Place chicken rolls in a single layer on a rimmed baking sheet, then freeze. When frozen, transfer to a plastic freezer bag, label and store in freezer until needed.
To serve: Thaw chicken rolls overnight in the refrigerator. Place in a single layer in a baking pan. Bake at 425°F (220°C) for 5 minutes. Reduce heat to 400°F (200°C) and bake 25 minutes longer. Makes 6 servings.