Begin by preparing the herb butter. In a mixing bowl, combine the softened butter, minced garlic, parsley, dill, lemon juice, salt, and black pepper. Mix thoroughly until well combined.

Next, lay a sheet of plastic wrap on a clean surface. Place one chicken breast on the wrap, cover it with another piece of plastic, and gently pound it to about ½-inch thickness using a meat mallet or rolling pin. Repeat this process with the remaining chicken breasts.

Take a portion of the prepared herb butter (about 2 tablespoons) and place it in the center of each flattened chicken breast. Fold the sides over the butter, then roll the chicken tightly, ensuring the butter is well enclosed. Secure the ends with toothpicks if necessary, and repeat with all chicken breasts.

Once all the chicken is prepared, place them in the refrigerator for at least 30 minutes. This helps the butter firm up, making it less likely to leak during cooking.

In three separate shallow dishes, set up a breading station. In the first dish, place the flour. In the second, add the beaten eggs. In the third, combine the panko breadcrumbs and paprika.

Remove the chicken from the refrigerator and season each piece lightly with salt and pepper. Dredge each chicken roll first in flour, shaking off any excess. Then dip it into the beaten eggs before coating it in the panko mixture, pressing gently to adhere.

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the chicken rolls to the pan, ensuring not to overcrowd. Cook for about 4-5 minutes on each side, or until the outside is golden brown and crispy, and the chicken is cooked through.

Once cooked, transfer the Chicken Kiev to a plate lined with paper towels to absorb any excess oil. Let them rest for a few minutes before serving, allowing the butter to settle.