Preparation:

• In a mixing bowl, combine the room temperature unsalted butter, minced garlic, salt, chopped parsley, finely chopped rosemary, lemon zest, lemon juice, and fresh thyme. Use a fork to mix everything until well combined. Once mixed, transfer the butter onto a piece of plastic wrap, shape it into a log, and wrap it tightly. Place it in the fridge to firm up for about 30 minutes.
• Take the chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken until it’s about 1/2-inch thick.
• Remove the garlic herb butter from the fridge and cut it into four equal pieces. Place a piece of the butter in the center of each flattened chicken breast. Fold the sides of the chicken over the butter, then roll it up tightly from the bottom to the top, tucking in the ends to seal. Secure each roll with toothpicks if necessary.
• Set up a breading station with three shallow dishes. In the first dish, combine the flour and 1 teaspoon of salt. In the second dish, place the beaten eggs. In the third dish, mix the panko bread crumbs, paprika, garlic powder, and onion powder.
• Take each chicken roll and coat it first in the flour mixture, then dip it in the beaten eggs, and finally roll it in the panko mixture to coat evenly.
• In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot (around 350°F), carefully add the breaded chicken rolls to the pan. Fry them for about 4-5 minutes on each side, or until they are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.
• Once the chicken is cooked, transfer it to a plate lined with paper towels to drain any excess oil. Let them rest for a few minutes before serving. Remove any toothpicks and serve the Chicken Kiev hot, garnished with additional parsley if desired.