Combine 1/3 cup butter, 1/2 tsp. pepper & 1 tsp. garlic powder On a 6×6 inch piece of aluminum foil spread mixture to about 2×3 inches. Place this mixture in the coldest section of your freezer & freeze until firm. This can be done ahead of time.
Remove all fat from the chicken breast. If using a whole chicken breast, cut them in half. Place each chicken breast half between 2 sheets of waxed paper & use a mallet to pound to 1/4 in. thickness.
When the butter mixture is firm, remove from the freezer & cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken & roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 tsp. pepper, 1/2 tsp. garlic powder, dill weed & flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture & then roll in the breadcrumbs. Place coated chicken on a shallow tray & chill in the refrigerator for 30 minutes.
In a medium-sized deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over & fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn’t have a pink inside. Serve immediately.
