1-First, mix the softened butter with 1/4 teaspoon salt (if using unsalted butter), 2 teaspoons finely chopped parsley, and 2 garlic cloves very finely minced until it’s smooth. This creates a tasty garlic butter filling that will be the star of the dish.

2-Next, spread the butter mixture on parchment paper into a roughly 10 x 6 cm rectangle, refrigerate it until firm, and then cut it lengthwise into two batons. Now, pound the 2 boneless, skinless chicken breasts (each 220 to 250g) to an even thickness of 0.5 cm (0.2 inches), shaping them into rectangles or ovals without tearing the meat.

3-Seasoning and Stuffing: Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place a baton of chilled garlic butter in the center of each breast, fold the sides over the butter, and roll up tightly from the bottom, sealing the edges with the seam side down.

4: Wrap each rolled chicken tightly in cling wrap to form logs and freeze for 30 minutes until firm but not frozen solid.

5: Prepare coating stations with separate bowls: one with 1/4 cup flour, one with 1 lightly whisked egg, and one with 1 cup panko breadcrumbs.

6: Unwrap the chicken, coat it evenly with the flour (including ends), shake off excess, dip in the egg, then press into the panko breadcrumbs to make it stick.

7: Return the coated chicken to the freezer for another 30 minutes to firm up.

8: Preheat the oven to 180°C (350°F) and heat the oil (about 4 cups or 1 liter) in a heavy pot to 190°C (375°F). Fry the chicken logs for 2 to 3 minutes until golden on all sides, then transfer to a wire rack on a baking tray and bake for 15 minutes until the internal temperature reaches 65°C (150°F). Let it rest for 2 minutes before serving, and add chopped parsley for a nice touch.