Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken.
Wrap and refrigerate until seasoned butter is frozen.
Combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder
Mix well.
Spread mixture into a 2 x 4 inch rectangle on a piece of aluminum foil
Freeze until firm.
Cut into 6 equal size pieces and place one piece on each chicken breast
Fold in edges of chicken
Roll to encase butter completely
Secure with toothpicks.
Beat eggs with water.
Mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour.
Place bread crumbs in a separate shallow dish or bowl
Dip chicken rolls in seasoned flour, then egg mixture, then crumbs
Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
Heat oil in a large skillet over medium high heat.
Deep fry chicken rolls for about 5 minutes
Turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside
Drain on paper towels, garnish with lemon slices and parsley
Serve.