Prepare the Garlic Butter Filling:

• In a bowl, combine softened butter, chopped parsley, minced garlic, and salt. Mix until thoroughly combined.

• Place the butter mixture onto a sheet of baking paper, shaping it into a rectangle approximately 10×6 cm.

• Refrigerate until firm, then cut the butter into two equal batons lengthwise.

Prepare the Chicken:

• Lay the chicken breasts smooth side down between two sheets of parchment paper.

• Using a meat mallet, gently pound each breast to an even thickness of about 0.5 cm.

• Season both sides with salt and pepper.

Stuff and Roll the Chicken:

• Place one butter baton in the center of each flattened chicken breast.

• Fold the sides of the chicken over the butter, then roll it up tightly, ensuring the seam is on the underside.

• Wrap each roll tightly in cling film, twisting the ends to form a firm log shape.

• Freeze for 30 minutes until firm but not fully frozen.

Bread the Chicken:

• Set up three bowls: one with flour, one with the whisked egg, and one with panko breadcrumbs.

• Remove the chicken rolls from the cling film.

• Coat each roll first in flour, shaking off excess, then dip in egg, letting excess drip off, and finally roll in breadcrumbs, pressing gently to adhere.

• Return the breaded chicken to the freezer for another 30 minutes to firm up.

Fry and Bake:

• Preheat the oven to 180°C (350°F).

• Heat oil in a heavy-based pot to 190°C (375°F).

• Carefully lower the chicken into the hot oil and cook until golden brown, approximately 2-3 minutes per side.

• Transfer the fried chicken to a rack set over a baking sheet.

• Bake in the preheated oven for 15 minutes or until the internal temperature reaches 65°C (150°F).

• Allow the chicken to rest for 2 minutes before serving.

Serve:

• Garnish with finely chopped parsley and serve hot.