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2 garlic cloves
2 tablespoons parsley leaves
4 chicken breast fillets
1 cup breadcrumbs
1/2 cup plain flour
2 eggs
Rice bran oil
Mashed potato
Steamed vegetables
8 toothpicks
Place butter, garlic and parsley in a bowl. Mash with a fork to combine. Spoon mixture into the centre of a piece of plastic wrap. Roll up to enclose butter mixture, twisting ends. Roll on a board to form a 10cm-long log. Refrigerate for 1 hour.
Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket. Cut butter into 16 thick slices. Place butter slices into each pocket. Secure with toothpicks.
Place breadcrumbs on a plate. Season with salt and pepper. Place flour on a plate. Whisk eggs. Coat 1 piece of chicken in flour, shake off excess. Dip in egg. Coat in breadcrumbs.
Preheat oven to 180°C. Pour oil into a large frying pan. Heat over medium-high heat. Cook in batches, for 2 to 3 minutes each side or until golden. Bake for 20 minute.
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