Vivian Vance's Chicken Kiev

Vivian Vance's Chicken Kiev

32 ounces boneless chicken breasts (four 8 oz. each, cut in half, pounded thin)
8 tablespoons butter (cut into 1 T pats, frozen)
4 teaspoons onion powder
4 teaspoons garlic powder
1 teaspoon tarragon
1 teaspoon salt
1/2 teaspoon pepper

Dredge:
1/4 cup all-purpose flour

Dip:
1 large egg
2 tablespoons sour cream

Coating:
2 cups corn flakes (crushed fine)
1 tablespoon parsley, minced fine

Pound all the chicken breasts until thin.

Season with 1/2 teaspoon onion and garlic powder. Sprinkle on little salt, pepper and tarragon. Dot with butter in center.

Fold up tightly and secure with toothpicks.

Dredge in flour, then dip in egg mixture, then roll in cornflakes-parsley mixture.

Freeze until completely chilled, can wrap individually.

Deep fry at 370 degrees F. until browned, turning only once.