Peel the garlic and remove the core, (its rather bitter and not very nice). Slice finely, sprinkle with a pinch of course salt and grind to a puree with the side of your knife.

Add the grinded garlic mixture, the parsley and the butter and fork through to thoroughly combine to make a parsley butter.

Remove the little fillet of meat from below the chicken breast (the chicken supreme), place between 2 sheets of cling film and flatten using a rolling pin, or a small pan.

Place the egg, flour and breadcrumbs in 3 separate dishes. Add the Knorr stock chicken granules to the flour to season.

Place a tablespoon of the garlic and parsley butter into the centre of the chicken breast and fold it back together. Take the flattened surpreme and place on the seam to seal the breast together.

Carefully (so the breast dosen't burst open) dust in the seasoned flour, dunk thoroughly in the egg and coat with the breadcrumbs. Repeat the process with the egg and breadcrumbs to ensure a good coating that will prevent the butter from leaking out.

Leave to rest in the fridge for 50 minutes to 1 hour.

Heat a frying pan with Sunglower oil to a depth of 2cm and carefully add the chicken. Cook for 10 minutes on each side. Add the parsley sprigs as well.

Remove from the oil and drain on kitchen paper. Serve immediately with wedges of lemon and the crispy parsley.