Make garlic butter by mashing the butter, garlic, parsley, salt, and pepper together with a fork.
Shape the butter into a sausage, wrap in cling film, and freeze for 2 hours or overnight.
Slice the frozen butter and stuff it into the chicken breasts.
Dip the chicken into flour (if using), then egg, then breadcrumbs.
Close any openings with a cocktail stick to prevent butter leakage.
Spray with oil and air fry at 200°C for 20-22 minutes until golden and cooked through.
Serve with rocket and potato cubes.
