Crispy Chicken Kiev

Prepare the chicken breasts by placing each one between a sheet of wax paper and gently flatten it using a mallet or rolling pin, aiming for an even thickness of about 1/8 inch. Be cautious not to damage the chicken during this process. Refrigerate the flattened chicken until it's ready for seasoning.

To create seasoned butter, combine softened butter with 1/2 teaspoon of black pepper and 1 teaspoon of garlic powder in a small bowl. Mix the ingredients until they're well combined. Press the mixture into a 2x4 inch rectangle on a piece of aluminum foil and allow it to firm up in the freezer.

Once the butter has reached its desired consistency, cut it into 8 equal-sized pieces and place one piece on each chicken breast. Fold the edges of the chicken around the butter to encase it completely, securing it with toothpicks.

In a separate bowl, whisk together eggs and water. In another shallow dish or bowl, mix together 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, dried dill weed, and flour. Place bread crumbs in a third shallow dish or bowl. Dip each chicken roll into the seasoned flour mixture, followed by the egg mixture, and finally the bread crumbs. Place the coated chicken rolls in a shallow dish, cover them with plastic wrap, and refrigerate for approximately 30 minutes.

Heat oil in a large skillet over medium-high heat. When the oil is hot, add the chicken rolls and deep-fry them for about 5 minutes on each side, or until they're golden brown and cooked through. Remove the chicken from the oil with a slotted spoon, draining it on paper towels. Garnish with lemon slices and parsley before serving.