Method

• 1.
  Start by making the confit garlic. Place the peeled garlic cloves and rosemary in a small saucepan and cover with the grapeseed oil. Bring to a simmer over medium heat, then reduce heat to medium-low and cook for 20-30 minutes, until the garlic is tender and starting to golden. Remove from the heat and set aside until cool. Discard rosemary sprig.
• 2.
  With a slotted spoon, transfer the garlic to a medium bowl and crush with a fork until a puree (keep the flavoured oil for seasoning meats and seafood for barbecues). Add the remaining ingredients and mix until thoroughly combined, then season to taste with salt flakes and freshly ground black pepper. Place a piece of plastic wrap on a clean bench, place the butter in a long line in the centre of the wrap, creating a sausage shape around 4cm in diameter, and chill into the fridge for 1 hour to firm up.
• 3.
  Place the chicken breast on a chopping board and use a sharp knife to make a small pocket inside the breast. The best way to do this is to make a small incision on the thickest top end of the breast and to insert the knife to make a long narrow pocket, making sure not to cut all the way through, or the butter will leak out when cooking. Repeat with the remaining breasts.
• 4.
  Cut a 8-10cm length from the butter log and cut lengthways into 4 quarters. You should have 4 long sticks of butter, roughly the length of the chicken pockets. Insert one into each chicken breast. Press to flatten and seal the open end with your hands. Reserve and chill the remaining butter.
• 5.
  Place the plain flour in a shallow bowl and season with salt flakes and freshly ground black pepper. Place the eggs and milk in another shallow bowl and whisk until smooth. Place the breadcrumbs and parmesan in a small baking dish and stir to combine.
• 6.
  To crumb the chicken breast, working with one breast at a time, place the breast in the seasoned flour dish and turn to coat all over, dusting off any excess. Next, place the breast in the egg wash and ensure it is coated all over, allowing any excess egg to drip off. Then place the chicken breast in the breadcrumb dish and press firmly to ensure crumbs stick all over. To double-coat, repeat the egg wash and bread crumb process. Repeat the entire process for the remaining three breasts. Place on a baking tray lined with baking paper and chill for at least 30 minutes (see recipe notes).
• 7.
  Preheat oven to 180°C/160°C fan-forced. Place a wire rack on a baking tray.
• 8.
  Add 1cm grapeseed oil to a frypan large enough to fit all 4 pieces of chicken and heat over high heat until oil is hot. Carefully add chicken and reduce heat to medium. Cook for 6 minutes each side, or until chicken is golden brown. Transfer to the prepared tray and finish cooking in the oven for 10-15 minutes, until cooked through. You can check by piercing the thickest part of the breast with a sharp knife, where there is no butter filling. Juices should run clear.
• 9.
  Serve chicken with mashed potato and steamed greens.