Chicken Kiev

This old school dish is not for the dieter!  But once in a while, this kind of entree is very soothing.  It's not hard but requires planning.  It is also excellent for a sit down dinner party.  To make this you will need:
8 tablespoons butter, room temperature
1 teaspoon minced garlic
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped rosemary
1 tablespoon chopped chives
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Panko breadcrumbs plus 1/4 cup for filling
Vegetable oil, for frying

1.)  Combine butter, garlic, thyme, rosemary, chives, 1 teaspoon salt, and 1/4 teaspoon black pepper mix well. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

2.)  Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
3.)  Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the herbed butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
4.)  Heat 1/2-inch of vegetable oil in a 12-inch fry/saute pan over medium-high heat until oil reaches 375 degrees.
5.)  Place egg and water mixture in 1 shallow bowl and 2 cups bread crumbs in a different shallow bowl.  Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees. Remove to a rack set over a cookie pan and allow to drain for 5 to 10 minutes before serving.