A lighter version of Chicken Kiev, developed by the executive chef of the Russian Tea Room where the dish is a staple item. Stolen from another website and posted here for convenience.
Prep time does not include refrigeration.
Combine butter, parsley, tarragon, chervil, dill and zests with teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, one at a time, between two pieces of plastic wrap. Sprinkle chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay one chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
Place egg and water mixture in one pie pan and 2 cups bread crumbs in a different pie pan.
Dip each breast in the egg mixture and then roll in the breadcrumbs, then repeat the process with the rest. Place in the refrigerator for one hour then re-dip the chicken.
Heat oil in a pot or deep fryer heat until oil reaches 325 degrees F.
Gently submerse each breast in oil, and cook until golden brown, 10 minutes approximately , until the internal temperature reaches 165-170 degrees. If the chicken becomes too brown, turn the flame down to lower the temperature of the oil. Remove to a cooling rack set in sheet pan and allow draining for 5 to 10 minutes before serving.