Stuffed Chicken With Tarragon Brown Butter – Meiji America

Ingredients

• 1 1/2 Cups Stauffer’s Lemon Snaps, ground into crumbs using food processor
• 1/2 tsp Salt
• 1 tsp Lemon Pepper
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/8 tsp Ground Cardamom
• 2 large Eggs
• 1/4 Cup Milk
• 1/2 Cup Unsalted Butter
• 1/4 Cup Fresh Tarragon Leaves
• 4 Medium Chicken Breasts
• 1 Cup Gruyere Cheese, Shredded
• 1 Cup Fresh Parsley Chopped
• 8 tsp Fresh Tarragon Leaves, Chopped
• Vegetable Oil, for deep frying