Classic Chicken Kiev - cooking recipe

Ingredients

8 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons finely chopped fresh dill
2 teaspoons fresh lemon juice
1/2 teaspoon red cayenne pepper
kosher salt
fresh ground pepper
4 boneless skinless chicken breast halves (about 6 oz each)
4 cups fresh breadcrumbs (directions given in note below)
1 teaspoon dried thyme
1 cup flour
3 eggs, beaten
canola oil, for frying

Preparation

At least four hours before the meal, prepare the butter mixture - stir together butter, dill, lemon juice and cayenne in a medium bowl. Season the mixture with salt and pepper and mix well.
Spread a 12\" long piece of plastic wrap on a work surface and place the butter mixture on one end, forming a 2\" X 3\" rectangle. Wrap the rectangle with the plastic wrap, maintaining the shape, and refrigerate at least 2 hours to chill and harden.
When the butter has chilled, prepare the chicken breast halves, placing each half between plastic wrap (or I use a zip bag) and using a meat mallet with a large flat side, pound the halves until they are 1/4\" thick overall, taking care not to tear the meat. Season each one with salt and pepper to taste.
Cut the chilled butter lengthwise into 4 equal size bars. Place 1 bar in the center of each chicken breast. Fold the ends of each breast over the butter; roll up each piece tightly to completely enclose butter.
Make fresh breadcrumbs (you can do this in advance), by cutting the crusts off 12 slices of firm white sandwich bread, tearing the slices into pieces, and pulsing them in a food processor at least three times. Less will produce a coarser crumb, more a finer crumb.
Whisk bread crumbs, thyme, and 1 tsp salt and add a generous amount of ground pepper in a shallow bowl large enough to roll each chicken breast
Place the flour and the eggs in separate shallow bowls.
Dredge each chicken breast in flour, then eggs, followed by the bread crumbs, pressing the crumbs onto the chicken and shaking off excess. Transfer to a sheet pan, cover and refrigerate at least 2 hours.
When ready to fry the chicken breasts, pour the oil to a depth of 1/2\" in a pan large enough to hold all the chicken breasts. Heat over medium heat until 325 degrees.
Add chicken to the hot oil and reduce heat to medium low. Cook, turning once, until golden brown and crispy on both sides, making sure it is done throughout - about 25 minutes total.
Transfer the fried chicken rolls to a paper towel lined plate and serve immediately.