1. In a bowl, mix softened butter, minced garlic, parsley, dill, lemon zest, salt, and pepper. Shape into a log using plastic wrap and chill in the fridge for 30 minutes or freeze for 15 minutes.

2. Place chicken breasts between plastic wrap and pound to about 1/4 inch thickness using a meat mallet.

3. Slice chilled garlic butter into disks. Place one in the center of each chicken piece, fold the sides, and roll tightly. Secure with toothpicks if needed.

4. Freeze the chicken rolls for 15-20 minutes to firm up.

5. Set up breading stations with flour, beaten eggs, and breadcrumbs. Dredge each roll in flour, then egg, then breadcrumbs. Repeat egg and breadcrumb step for extra crunch.

6. Heat oil in a skillet over medium heat. Fry chicken rolls 3-4 minutes per side until golden. Don’t overcrowd the pan.

7. Transfer to a baking dish and bake at 375°F (190°C) for 15-18 minutes or until internal temperature reaches 165°F (74°C).

8. Let rest 5 minutes before serving to avoid butter spilling out.