Prepare the Herb Butter:

• In a bowl, mix the softened butter with minced garlic, chopped parsley, dill (if using), salt, and pepper. Combine well.
• Shape the mixture into a log, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes until firm.

Prepare the Chicken:

• Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness (about 1/2 inch).
• Season both sides of the chicken with salt and pepper.

Assemble the Chicken Kiev:

• Take the chilled garlic butter and cut it into four equal pieces. Place one piece in the center of each chicken breast.
• Fold the sides of the chicken over the butter, then roll it up tightly, tucking in the ends to seal. Secure with toothpicks if needed.

Breading the Chicken:

• Set up a breading station: Place flour in one dish, beaten eggs in another, and breadcrumbs in a third.
• Dredge each chicken roll in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs.

Fry the Chicken:

• In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.
• Once hot, carefully add the breaded chicken rolls, cooking for about 5-7 minutes on each side, or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
• Remove from the skillet and drain on paper towels.

Serve:

• Let the chicken rest for a few minutes before serving. Serve hot, garnished with additional parsley if desired, alongside mashed potatoes or a fresh salad.