Mince herbs, mix with mildy softened butter, roll into cylinder with saran wrap and refrigerate until firm.

Pound out chicken breasts to 1/4 inch thickness

Season each side of chicken with salt and pepper, lay each piece on a large square of saran wrap

Divide butter (or to taste) between chicken breasts. Place in the center

Sprinkle 1/4 cup breadcrumbs into center of each chicken breast over butter

Fold ends of chicken breasts in and roll tightly to form an egg roll shape, secure with saran, rolling up tightly. Make sure no holes remain from rolling, or butter will leak out. Refrigerate for at least 1hr, or overnight.

Bread chicken by dipping in beaten eggs, then covering with breadcrumbs. Place on rack or pan for 5-10 minutes while oil heats to set the breading.

Heat vegetable oil in pan or wok to 350, heat oven to 375.

Place chicken seam side down in hot oil, fry until stable then flip.