Combine wine and garlic in small saucepan. Bring to boiling; cook
about 4 minutes or until almost evaporated. Scrape into bowl and
cool. Stir in parsley, chives, dill, mint, salt, pepper, and butter.
Spread butter mixture into 6x2" rectangle on piece of waxed paper.
Wrap and place in freezer until firm.
Prepare Kiev:
Cut horizontal slit, about 3-1/2", into thick side of tenders,
cutting about 3/4 enough to make pocket. Cut ham into eight
3 x 1 x 1/4" pieces. Cut herb butter into 8 pieces 3/4" long.
Place 1 piece of ham and butter in each pocket. (If pocket does not
close at seam, cut pockets slightly larger.) Beat together egg and
1 tb melted butter in shallow dish. Combine crumbs and paprika in
second shallow dish.
Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in
lightly greased 13x9x2" baking dish. Drizzle with remaining butter.
Refrigerate. Place in freezer 30 minutes before baking.
Bake in preheated hot oven (425°F) for 25 minutes. Serve immediately.
