Step 1: Prepare the Garlic Herb Butter : In a bowl, mix softened butter, minced garlic, parsley, dill, lemon juice, salt, and black pepper. Place the mixture on a piece of plastic wrap and roll it into a tight log. Freeze for 20–30 minutes, until firm enough to slice.

Step 2: Prepare the Chicken : Place a chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about ¼-inch thickness, being careful not to tear it. Season both sides lightly with salt and pepper. Repeat for all chicken breasts.

Step 3: Fill and Roll the Chicken : Slice the chilled butter log into 4 equal pieces. Place a butter piece in the center of each flattened chicken breast. Fold the sides over the butter, then roll tightly from the bottom up, sealing the butter completely. Use toothpicks if needed to secure the roll. Place the rolled chicken on a tray and freeze for 20–30 minutes — this helps keep the butter from leaking during cooking.

Step 4: Bread the Chicken : Set up three shallow dishes: one with flour, one with beaten eggs + milk, and one with breadcrumbs mixed with paprika. Dredge each chicken roll first in flour, shaking off excess. Dip in the egg mixture to coat completely. Roll in breadcrumbs, pressing gently to ensure even coverage. Place on a plate and chill again for 10 minutes (optional but helps set the coating).

Step 5: Fry and Bake : Preheat the oven to 180°C / 350°F. Heat about ½ inch of oil in a deep skillet over medium-high heat. Fry the chicken rolls for 2–3 minutes per side, turning until golden brown all over. Transfer the fried chicken to a baking sheet and bake for 12–15 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving. Remove toothpicks carefully.