Begin by preparing the herb butter. Mix all of the ingredients together in a small mixing bowl until
thoroughly combined. Some of the lemon juice may remain separate from the butter. Mound the butter on a piece of plastic wrap and mold into a log. Cover completely in plastic wrap and refrigerate until hard.
Meanwhile flatten the chicken breasts by wrapping them in plastic wrap and hammering them with a meat hammer or a rolling pin until they are about 1/3 inch thick. Don't mangle them - just get them on the slender side.
Prepare three shallow bowls for dipping: one with flour, one with the beaten egg, and one with the bread crumbs.
Remove the hardened butter from the refrigerator and slice into eight equal portions (each piece should be a little less long than the chicken breast is wide). Place a piece of butter towards one end of each chicken breast and then roll the meat up tightly round the butter. Tuck in the edges and any stray bits as you roll. Press firmly together.
Dredge each chicken roll thoroughly in flour, then egg, and finally in bread crumbs. Be sure everything is well coated. Place the chicken rolls on a plate and refrigerate for 1/2 hour before frying.
When you are ready to fry, add oil to a depth of about 1 inch to a sturdy deep pan. Heat the oil to 375°F. Carefully add the chicken rolls one at a time. Fry for about 15 minutes (exact cooking time will depend on the size of your chicken rolls) turning as needed with metal cooking tongs to completely brown the chicken on all sides and cook throughout.
Drain rolls on absorbent paper and serve immediately. Watch out when you cut into these as the butter is likely to squirt out.
Makes 4 servings.
Baked Chicken Kiev
Follow the same method for preparing the herb butter and chicken as above. Instead of deep fat frying, lightly oil a baking dish and place the breaded chicken rolls in this. Dot the chicken with additional butter and bake at 375°F for about 30 minutes or until the juices run clear and the chicken is cooked through.