Mix the butter, garlic, parsley, salt, and pepper until smooth.

Divide the mixture into 4 portions and place on a lined plate. Freeze for 20 minutes until firm.

Butterfly the chicken breasts and gently pound to an even thickness.

Place a portion of the chilled filling in the centre of each chicken breast. Fold the chicken over and seal tightly around the filling.

Place the chicken parcels in the fridge for 15 minutes.

Coat each piece in flour, then egg, then the breadcrumbs mixed with paprika and garlic powder.

Preheat the air fryer to 190°C.

Spray the chicken lightly with olive oil spray and place in the air fryer basket.

Cook for 15–18 minutes, turning halfway through, until golden and cooked through.

Rest for 5 minutes before serving.