Olive oil
4 cloves garlic, peeled and finely chopped
About 1/2-oz flat-leaf parsley, chopped
4 Tablespoons unsalted butter, at room temperature
1 pinch cayenne pepper
4 skinless chicken breasts
4 Tablespoons all-purpose flour
2 large free-range eggs
About 5-1/2-oz fresh breadcrumbs
Sunflower oil
Heat a skillet over a medium high heat. Add a drizzle of olive oil. Fry the bacon until golden and crisp. Mix together the garlic, parsley leaves, butter, and cayenne pepper. Put in the refrigerator to firm up. Set the chicken breasts out on a board. One by one, pull back the loose filet on the back of the breast. Put your knife in the opposite direction and slice to create a long pocket. Open up the pocket with your fingers. Cut the butter into 4 equal portions. Push one piece of the butter into the pocket in the chicken, followed by a crumbled rasher of bacon. Fold and seal the chicken back up, covering the butter. Repeat with the 3 remaining chicken breasts. Preheat the oven to 350 degrees F. Place the flour in one shallow bowl. Whisk the eggs in another. Put the breadcrumbs in a third. Evenly coat each chicken breast in flour, then beaten egg, and finally in breadcrumbs. Shallow-fry the chicken breasts in 2 centimeters of sunflower oil set over a medium-high heat, for a couple of minutes on each side, until lightly golden. Transfer to a baking tray and bake in the oven for 10 minutes, until cooked through.