Prep: 20 min. + freezing
Bake: 35 min.
1/4 cup butter, softened
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
1 tablespoon milk
1 envelope (2-3/4 ounces) seasoned chicken coating mix
Combine the butter, onion, parsley, garlic powder, tarragon and
pepper. Shape mixture into six pencil-thin strips about 2 in. long;
place on waxed paper. Freeze until firm, about 30 minutes. Flatten
each chicken breast to 1/4 in. Place one butter strip in the center
of each chicken breast. Fold long sides over butter; fold ends up
and secure with a toothpick. In a bowl, beat egg and milk; place
coating mix in another bowl. Dip chicken, then roll in coating mix.
Place chicken, seam side down, in a greased 13-in. x 9-in. baking
pan. Bake, uncovered, at 425° or until the chicken is no longer
pink and the juices run clear. Remove toothpicks before serving.
Microwave Directions (timing based on a 1100-watt oven): Place
chicken in a greased glass pie plate. Microwave on high for 2-1/2
minutes. Turn plate; microwave for 1-2 minutes or until juices run
clear. Let stand 5 minutes.
Yield: 6 servings.