1-First, mix up the garlic butter: Combine 6 tablespoons of softened unsalted butter, 2 teaspoons of finely chopped parsley, 2 minced garlic cloves, and 1/4 teaspoon salt (if you’re not using salted butter) until it’s all smooth and fragrant. Shape this mixture into a 10 x 6 cm rectangle on parchment paper, pop it in the fridge until firm, then slice it into two batons. This step ensures your filling stays put and delivers that wow moment when you cut into the chicken.

2-Next, prep your chicken: Pound the 2 chicken breasts to about 0.5 cm thick, always on the smooth side to avoid tears, and patch any holes with scraps. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper, then place a butter baton in the center of each. Roll them up tightly, seam side down, wrap in cling wrap, and freeze for 30 minutes to keep everything sealed.

3-Now for the coating: Set up three bowls one with 1/4 cup flour, one with 1 lightly whisked egg, and one with 1 cup panko breadcrumbs. Unwrap the chicken, coat it in flour, dip in the egg, and press into the breadcrumbs. Freeze again for 30 minutes to lock in the crispiness. Heat your oil about 4 cups or 1 liter to 190°C, fry the rolls for 2 to 3 minutes until golden, then bake at 180°C for 12 to 15 minutes until the internal temp hits 65°C. Let it rest for 2 minutes, garnish with chopped parsley, and serve up that beauty.