1. Mix the butter with garlic and chopped parsley, then chill.
2. Pound the chicken breasts thin.
3. Shape the butter into logs, wrap tightly in the meat, and roll closed.
4. Coat in flour, beaten eggs and breadcrumbs, then repeat the breading.
5. Fry until golden brown and finish in the oven for a few minutes.
Tip: Freeze the butter filling before assembling.
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