Tarragon Chicken Kiev

8 skinless, boneless chicken breasts

Tarragon Butter

1/2 cup butter 

1 tablespoon minced fresh French tarragon

Egg Dip

2 eggs

1/4 cup fat-free milk

Flour Mixture

1 cup all-purpose flour

1 teaspoon salt

1/8 teaspoon freshly ground Tellicherry peppercorns

Breading

1 cup plain dry bread crumbs

Toothpicks

1/2 cup butter for frying

Lemon Butter Sauce

1/3 cup butter

3 tablespoons all-purpose flour

Pinch mustard

2 cups warm water

2 teaspoons chicken base

1 teaspoon lemon zest

1 tablespoon lemon juice

2 egg yolks

Seasoning salt and pepper to taste

Rice

1 1/2 cups white Jasmine rice

3 cups water

Lemon or lime slices for garnish

1.  Preheat the oven to 350 degrees. 

2.  In a medium bowl, blend the butter with the minced tarragon. 
     Cover and place in the refrigerator. If you have time, divide the butter into 
     8 tablespoons and freeze on a baking sheet. 

3.  Make the egg dip and set aside. Mix the flour with the salt and pepper in a 
     shallow bowl. Pour the bread crumbs onto a plate. Flatten the chicken to 
     1/8-inch thickness. 

4.  Place a tablespoon of the tarragon butter on each flattened chicken breast 
     and roll up to form a log. Tuck in the ends and secure with two toothpicks. 

5.  Roll each chicken log in the flour and then dip it into the egg mixture. 
     Roll in the breadcrumbs. Set all the rolls on a plate.

6.  Heat the butter for frying in a 5-quart sauté pan. Fry the chicken until golden, 

     turning now and then. You don't want to fully cook the chicken, but do 
     brown the breading on all sides. 

7.  Place the chicken in a 13 x 9 x 2-inch glass baking dish or drain the butter 

     out of the pan and place the whole pan in the oven. The pan and handles 
     "must" be oven proof to 350 degrees. Bake for 20 minutes. 

     Put rice  and water in a rice cooker or cook according to 
     package directions on the stove top.

8.  Lemon Butter Sauce: Melt the butter in a 2-quart saucepan. Use a whisk 
     to stir in the flour and mustard powder. Stir the chicken base, lemon zest 
     and juice into the water, then add all at once, stirring until the sauce thickens. 

     Stir a bit of the hot sauce into the egg yolks, stir back into all the sauce, 
     heat for at least 1 minute, Season to taste with seasoning salt and pepper 
     and then strain into a serving dish. 

9.  Remove the toothpicks and place chicken on each plate and slice. 

     Drizzle with lemon sauce and serve with rice. Garnish with lemon or lime slices.

     Hint: After making this dish the first time, you can adjust the amount 
     of tarragon or even add tarragon to sauce for more flavor. If you are using a 

     French tarragon, 1 -2 tablespoons should be enough. 

     Makes 8 delicious buttery chicken rolls.