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Gather the ingredients.
Carefully slice a pocket into the side of each chicken breast and season with salt and pepper. In a small bowl, blend the butter with the dill and chives and season with salt and pepper. Spoon half of the herb butter into the pockets and pinch closed.
Dredge the chicken in flour, tapping off the excess.
Put the eggs and breadcrumbs in two separate shallow bowls and season with salt and pepper. Dip the chicken in the eggs and then in the breadcrumbs, sealing the pockets; dab any open spots with egg and sprinkle with breadcrumbs to seal.
Place the chicken on a baking sheet and freeze for 5 minutes.
In a large skillet, heat ½ inch olive oil until shimmering. Add the chicken and fry over moderate heat, turning once or twice, until golden and cooked through, about 8 minutes.
In a large bowl, whisk the 2 tablespoons olive oil with the lemon juice and season with salt and pepper. Add the arugula and toss. Transfer the chicken to plates and top with the remaining herb butter. Serve the arugula salad alongside.