To Make Homemade Chicken Kiev:

1. Prepare the Garlic Herb Butter:
   In a small bowl, mix softened butter with garlic, parsley, dill (if using), salt, and pepper. Shape the butter into a small log, wrap it in plastic wrap, and freeze for 15-20 minutes until firm.

2. Prepare the Chicken:
   Butterfly each chicken breast by slicing it horizontally, but not all the way through, then flatten it using a meat mallet to about 1/4-inch thickness.

3. Fill the Chicken:
   Place a piece of the chilled garlic butter in the center of each chicken breast. Fold the edges over the butter and roll it tightly into a cylinder. Secure with toothpicks if needed, then refrigerate for 15-20 minutes.

4. Bread the Chicken:
   Dredge each chicken roll in flour, dip into beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese for extra flavor. Ensure an even coating.

5. Cook the Chicken Kiev:

   • Pan-Fry and Bake Method: Heat oil in a skillet over medium heat. Fry the chicken for 2-3 minutes per side until golden. Transfer to a baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
   • Deep Fry Method: Heat oil to 350°F (175°C). Fry the chicken for 8-10 minutes, or until golden and cooked through.

To Cook Frozen Chicken Kiev:

6. Prepare the Frozen Chicken Kiev:
   Preheat your oven to 400°F (200°C). Place the frozen Chicken Kiev on a baking sheet lined with parchment paper.

7. Bake the Chicken Kiev:
   Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). For extra crispiness, spray the chicken lightly with cooking oil before baking.

8. Serve:
   Let the Chicken Kiev rest for 5 minutes before slicing to prevent the butter from spilling out. Serve with mashed potatoes, steamed vegetables, or a fresh salad.