1. Make Herb Butter: Start by making the herb butter. In a mixing bowl, combine the softened butter, minced garlic, parsley, dill, chives, lemon juice, salt, and pepper. Mix until all ingredients are well incorporated.

2. Shape Butter: Transfer the herb butter mixture onto a sheet of plastic wrap. Roll it into a log shape, ensuring it’s tightly wrapped. Place the wrapped log in the refrigerator for at least 15 minutes until it firms up.

3. Prepare Chicken: While the butter is chilling, prepare the chicken breasts. Lay each breast flat on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each breast.

4. Fill Chicken: After the herb butter has firmed up, cut it into four equal pieces. Stuff each piece into the pocket of the chicken breasts. Carefully press the opening closed to seal the butter inside.

5. Setting Up a Breading Station: In one shallow bowl, place the flour; in a second bowl, whisk the beaten eggs; and in a third bowl, add the panko bread crumbs.

6. Breading Process: Take each stuffed chicken breast and dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, making sure it’s fully coated. Finally, press the chicken into the panko bread crumbs.

7. Chilling the Chicken: Once breaded, place the chicken on a plate and cover it with plastic wrap. Refrigerate for an additional 15 minutes.

8. Frying the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F. Carefully place the breaded chicken breasts in the hot oil. Fry for 3-4 minutes on each side.

9. Finishing the Cooking Process: Once the chicken is fried and golden, transfer them to a baking sheet. Preheat your oven to 400°F and let the chicken bake for 12-15 minutes.

10. Letting Chicken Rest: After baking, allow the Chicken Kiev to rest for about 5 minutes before serving.

11. Serving Ideas: Serve your Easy Chicken Kiev alongside lemon wedges for a zesty kick.