Classic Chicken Kiev

Combine the butter, pepper, and garlic powder in a small bowl until well mixed. Place this mixture onto a 6x6 inch piece of aluminum foil, spreading it to approximately 2x3 inches. Place the mixture in the coldest part of your freezer and allow it to firm up completely. This can be done ahead of time.

Remove any excess fat from the chicken breast, and if using whole breasts, cut them in half. Place each chicken breast half between two sheets of waxed paper and use a mallet to gently pound the meat until it reaches an even thickness of 1/4 inch or less.

Once the butter mixture has firmed up, remove it from the freezer and cut it into 6 equal pieces. Place one piece of butter on each chicken breast, then fold the edges inwards and roll the chicken to encase the butter completely. Secure the rolled chicken with small skewers or toothpicks.

In a separate mixing bowl, whisk together eggs and water until they become light and fluffy. In another bowl, combine black pepper, garlic powder, dill weed, and flour to create a seasoned mixture. Coat the chicken thoroughly with the seasoned flour, then dip it in the egg mixture and finally roll it in the bread crumbs. Place the coated chicken on a shallow tray and refrigerate for 30 minutes to allow the flavors to meld.

Heat vegetable oil in a medium-sized deep frying pan over medium-high heat. Fry the chicken for approximately 5 minutes on each side, or until it reaches a golden brown color. To check for doneness, carefully cut into one of the rolled chicken breasts to ensure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkle of parsley