Prepare the Herbed Butter by whisking together softened butter, garlic, parsley, rosemary, thyme, lemon zest, and lemon juice. Shape into a log and refrigerate for 30 minutes.

Take the chicken breasts and butterfly them, then pound to an even thickness. Season with salt and pepper.

Stuff each chicken breast with chilled herbed butter, wrap in plastic wrap, and freeze for 30 minutes.

Set up a dredging station with flour, eggs, and breadcrumbs. Dredge the chicken in flour, dip in eggs, and coat thoroughly with breadcrumbs.

Preheat oven to 400°F and heat oil in a skillet. Fry chicken for about 1 minute on each side until golden brown, then bake for 15-20 minutes until internal temperature reaches 165°F.

Let chicken rest for 5 minutes before serving to lock in juices.