Make tagliatelle and set aside

You can make bread crumbs in your blender and dry them in a 250?F oven for 30 minutes

Or you can use commercial bread crumbs

Cut a stick of butter in half crosswise

Cut and shape each half into 8 rolls about 1/2 inch thick

In a small bowl, mix chives, parsley, tarragon, rosemary, oregano and garlic powder

Twirl butter rolls in mixed herbs

Place butter rolls in freezer 30 minutes

To flatten chicken breasts, pound them between 2 pieces of waxed paper until they are 1/4 inch thick

Preheat oil in deep fryer or heavy deep skillet to 350?F

At this temperature a 1-inch cube of bread will turn golden brown in 65 seconds

Place 1 frozen butter roll in the center of each half breast

Carefully fold so butter roll is completely enclosed

Secure with a wooden pick

Roll chicken in flour, dip in beaten egg, then roll in bread crumbs

Repeat with remaining chicken and butter rolls

Deep-fry in oil about 5 minutes until chicken is golden

Drain on paper towels

Season with salt and pepper to taste

Meanwhile cook tagliatelle until al dente, drain, and remove to a large heated serving platter

Toss cooked noodles with 4 tablespoons butter

Sprinkle with Romano cheese

Arrange Chicken Kiev around the platter and serve immediately.