Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, dill, lemon juice, salt, and pepper. Mix well until fully blended.

Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2 inch thickness.

Take a portion of the herb butter and place it in the center of each chicken breast. Fold the sides over the butter and roll it up tightly, securing the ends with toothpicks if necessary. Repeat with all chicken breasts.

Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, place the breadcrumbs.

Season the flour with salt and pepper. Dredge each chicken roll first in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing down to adhere.

In a skillet, heat oil over medium heat. Carefully place the chicken rolls seam side down in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown.

Once browned, transfer the chicken rolls to the prepared baking tray and bake in the oven for 15 minutes, or until cooked through (internal temperature should reach 75°C or 165°F).

Remove from oven, let sit for a couple of minutes, and serve hot.