Herb-Butter Filling:

Take a medium-sized mixing bowl and add in 12 tbsp (1 1/2 sticks) of room temperature unsalted butter, 1 tbsp of fresh minced parsley, 1 tbsp of fresh minced thyme, 4 cloves of minced garlic, 2 tsp of finely grated lemon zest, 1/4 tsp of salt, and 1/2 tsp ground black pepper. Mix this together till everything is well combined.

Divide this herb-butter mixture into 4 equal pieces, and shape each piece into 3" long logs. Prep a small tray with parchment paper, and place the logs on the parchment paper. Chill these in the freezer while working on the chicken.

Preparing the Chicken Rolls:

Take a large pot and add 4 cups of warm-hot water (hot water from the sink should work), 3 tbsp kosher salt and 3 tbsp sugar. Mix everything together until the sugar and salt have dissolved. Set this aside in the fridge and allow it to cool for about 30 minutes.

After the brine has cooled, add 4 chicken boneless/skinless
breasts. Try to get chicken breasts that weigh about 8-10 ounces each. Leave this in the fridge to let the chicken brine for 1 hour. After 1 hour, remove them from the brine, rinse with cold water, and pat them dry with paper towels.

The next step is to butterfly the boneless/skinless chicken
breasts. Take a large knife and place your hand flat against the chicken. Make sure your fingers are well out of the way. Start at the thick portion and cut towards the back. Stopping about a 1/2 inch from the back of the piece of meat. Now you can peel it back. Once it’s open you can cut a little more to make it approximately the same thickness throughout.

Place the butterflied chicken breast in between a large piece of parchment paper that's been folded in half. Take the flat side of a mallet and pound the piece of chicken until it is a 1/4 inch thick. Place one of the 3"-long logs of frozen herb-butter mixture in the middle of the chicken breast.

Fold chicken over the 2 ends of the log. Fold chicken lengthwise over the log, then roll the log all the way up so it is sealed into the chicken with no gaps so the butter does not leak out during cooking. Set this aside on a tray with the seam-side down.

Repeat steps 3 to 5 with the remaining 3 chicken breasts.

Take a long sheet of plastic wrap. It’s important to have a long piece because of the tension we’re going to apply during this roll process. Lay the chicken seam side down close to the edge of the plastic wrap. Fold the plastic wrap over and tuck it back with your fingers making sure to keep the seam together. Avoid having any air bubbles between the plastic wrap and the chicken. Roll the chicken up evenly in the plastic wrap and synch down the sides.

Twist the ends of plastic to tighten by twisting one end in one direction and twisting the other end in the opposite direction. Then apply pressure using your thumbs both downward while pulling out and roll the chicken forward on the counter. When the chicken roll is tightly sealed in the plastic and it has formed an even cylindrical shape, tie off one end. Make sure to synch down the other end to make sure you have enough tension, and tie it up.

Repeat this with all of the chicken rolls. Chill these in the fridge to set for 2 hours.

Take three separate dishes. In one dish combine a 3/4 cup flour and 1/4 tsp of paprika. In a second dish whisk together 2 eggs and 2 tbsp. water. In the third dish combine 2 cups of Panko, 3 tbsp finely chopped fresh parsley, and 1/2 tsp of black pepper.

Remove the chickens from the fridge and remove the plastic wrap carefully. Dredge all sides in the flour mixture, shaking off any excess. Dip into the egg mixture. Finally cover all over with the breadcrumb mixture, patting with your fingers to adhere. Transfer to a tray and repeat with the remaining chicken rolls.

Cooking the Chicken Rolls:

Prepare a metal rack set over a rimmed baking sheet.

In a deep stainless-steel sauce pot (we used a 5 quart pot), add in enough peanut oil so it is about 1 inch high (we're using 3 cups of peanut oil). There should be enough oil so that the chicken rolls are submerged halfway when added. Clip on a candy thermometer to the pot, and heat it on high heat till it reaches 375 F (190 C). It's important to use a deep pot, at least 6" high to prevent the oil from splattering everywhere when frying - do not fill your pot more than 1/3 of the way up with oil.

(To note: Stainless steel pots do not retain heat as well as dutch ovens or cast-iron pots, but they are better for heat distribution, so the chicken rolls will not burn if they touch the bottom surface).

When the oil reaches 375 F (190 C) as read on the thermometer, use metal tongs to add in the chicken rolls, in batches of 2 rolls at a time. The oil temperature will drop when the chicken is added, but try not to let it drop below 300 F (150 C). Ideally, the temperature should be around 300-325 F (150-165 C) during the majority of the frying process. Adjust the flame higher or lower, depending on the temperature of the oil, so that it sits around 300-325 F (150-165 C) as much as possible.

After about 5 minutes on one side, flip the chicken rolls over and let it continue frying for another 5 minutes. Continue to monitor the oil temperature so that it is around 300-325 F (150-165 C), adjusting the flame level accordingly.

Remove the chicken rolls using tongs. Transfer the chicken to the prepared metal rack, so that excess oil drips off. Do not rest on paper towels. Let the oil come back to 375 F (190 C). Then add the next batch, and repeat the same steps, till all the chicken rolls are cooked, adjusting heat so the temperature of oil sits on or around 300-325 F (150-165 C).

Let the chicken rolls rest for at least 15 minutes before cutting.

Cream Sauce:

While the chicken rolls are resting, prepare the cream sauce. In a small saucepan, over medium heat, add in 2 tbsp of unsalted butter and let the butter melt.

Add in 4 cloves of minced garlic, and sauté the garlic for 2 minutes. Add in 2 tbsp of all-purpose flour, and continue sautéing for another 1 minute.

Slowly add in 1/2 cup of low-sodium chicken stock and whisk the mixture till there are no more lumps. Add in 1 cup of heavy cream, mix this in till the mixture is smooth and let it come to a simmer. Once simmering, turn down the heat to medium-low, and continue to cook for 5 minutes.

Add in 1/2 cup of grated parmesan cheese, 1/4 tsp of salt, and 1/2 tsp of ground black pepper. Mix these in so that the parmesan cheese melts and the mixture becomes smooth.

Once the cheese is melted, the sauce is done. Ladle it over the chicken pieces.