Make the herb butter: In a bowl, mix softened butter with garlic, parsley, dill, lemon zest, salt, and pepper. Shape into a small log using plastic wrap, roll tight, and chill in the freezer for 20–30 minutes until firm.

Prep the chicken: Butterfly each chicken breast by slicing horizontally almost all the way through, then open like a book. Place between sheets of plastic wrap and pound to about 1/4-inch thickness for even cooking.

Season well: Sprinkle both sides of the chicken with salt and pepper.

Fill and roll: Cut the chilled butter log into 4 equal pieces. Place one piece near the lower center of each breast. Fold in the sides over the butter, then roll up tightly from the bottom, keeping the butter fully enclosed.

Chill to set: Wrap each roll tightly in plastic wrap, twisting the ends to secure a neat cylinder. Chill in the freezer for 20–30 minutes, or in the fridge for 1–2 hours. This helps the shape hold and prevents leaks.

Set up breading: Place flour in one dish. Beat eggs with water in another. Mix breadcrumbs with garlic powder, paprika, and salt in a third.

Bread the chicken: Unwrap each chicken roll. Dredge in flour (shake off excess), dip in egg, then coat thoroughly in breadcrumbs. For extra security, double-bread: dip back into egg and again into breadcrumbs.

Chill again (quick set): Place breaded rolls on a plate and chill 10–15 minutes while you heat the oil. This helps the crust adhere.

Preheat the oven: Set to 375°F (190°C). Line a baking sheet with a rack if you have one.

Shallow fry: Heat 1/2 inch of oil in a heavy skillet over medium to medium-high heat until shimmering (about 350°F/175°C). Add the chicken rolls seam-side down. Fry 2–3 minutes per side until golden brown, turning gently. Don’t cook through yet.

Finish in the oven: Transfer to the prepared rack. Bake 12–18 minutes, until the thickest part reaches 165°F (74°C). Rest 5 minutes before serving.

Serve: Garnish with herbs and lemon wedges. Slice carefully to reveal the melted butter and serve right away.