Gently melt the butter and garlic together in a small saucepan, add the parsley and pop into your freezer for 10 to 15 minutes to harden slightly.

Slit the chicken breasts from the side with a sharp knife to create a pocket (but not all the way along) and divide the slightly hardened parsley butter mixture in half and fill each chicken breast pocket with the mixture.

Coat the chicken breast in egg wash, then roll in the breadcrumbs.

Cling film each chicken breast and pop into the fridge for 20 minutes to rest.

Pre-heat oven to 200C (fan) and lightly grease a baking tray.

Heat the olive oil in a frying pan.

Remove cling film from chicken and brown each side in the pan. About 3 minutes each side.

Then transfer the chicken breasts to the baking tray and cook in the oven for 20 – 25 minutes until golden brown.

When ready transfer to serving plates and pour any of the melted butter from the tray over the top.

Delicious served with sweet potato fries and/or a fresh iceberg lettuce salad.