Baked Chicken Kiev

You’ll Need

• 4 boneless chicken breast halves
• ¼ cup room temperature butter
• 3/4 teaspoon crumbled dried tarragon
• ¼ teaspoon teaspoon salt
• ½ cup all purpose flour
• 2 eggs, beaten
• 1 cup dry breadcrumbs
• Melted butter

Directions

• Preheat oven to 425 degrees F.
• Lightly butter 8-inch square baking dish.
• Pound chicken to 1/4-inch thickness.
• Combine 1/4 cup butter, tarragon and salt in small bowl and blend well.
• Place equal portions of butter mixture in center of chicken breasts.
• Fold ends over and tuck in sides, securing with toothpicks if necessary.
• Roll chicken in flour.
• Dip in eggs, then coat with breadcrumbs, covering completely.
• Arrange in prepared baking dish.
• Bake until golden brown, about 20 to 25 minutes, basting several times with melted butter, if desired.
• Serve immediately.