Prepare the Chicken Kiev:

• Step 1: Prepare the Compound Butter

  In a bowl, mix softened butter with minced garlic, chopped fresh herbs (like parsley and dill), salt, and pepper. Roll into a log shape, wrap in plastic wrap, and freeze for 30 minutes.
• Step 2: Pound the Chicken

  Using a meat mallet, pound the chicken breasts to an even thickness of about ½ inch.
• Step 3: Fill the Chicken

  Cut the compound butter into four pieces, place one in the center of each chicken breast, fold the sides over, and roll tightly, securing with toothpicks if necessary.
• Step 4: Dredge the Chicken

  Set up a dredging station with flour seasoned with salt and pepper, beaten eggs, and Panko breadcrumbs mixed with Italian seasoning. Dredge each chicken roll in flour, dip in egg, and coat with breadcrumbs.
• Step 5: Fry the Chicken

  Heat oil in a large skillet over medium heat. Fry the chicken rolls in batches for 5-7 minutes on each side until golden brown.
• Step 6: Bake for Perfection

  Transfer the fried chicken to a baking dish and bake at 375°F (190°C) for about 15 minutes until the internal temperature reaches 165°F (74°C).
• Step 7: Serve and Enjoy

  Let the chicken rest for a few minutes before serving. Slice into the chicken to let the herbed butter flow out.