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A boned chicken breast, typically with the wing bone attached and cut off at the second joint, that has been stuffed with a large spoonful of chilled garlic and herb butter, and tied closed for cooking. The edges of the chicken breast are sealed together so the butter remains inside the chicken when it is fried. Prior to being fried, the breast is coated or dipped in a beaten egg mixture and rolled in breadcrumbs. When it is served and the breast meat is cut, the butter is released onto the plate as a rich sauce that complements the chicken meat.