Chicken Kiev

Directions

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   Let stand 5 minutes.
5. 5
   Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan.
6. 6
   Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear.