Use a mortar and pestle to grind together the garlic and salt.

Add the parsley and butter. Stir with a fork to forma a smooth garlic butter.

Refrigerate.

Place each chicken breast between 2 sheets of plastic wrap. With meat mallet or rolling pin, evenly pound to ¼-inch thickness.

Season the chicken breasts with salt and cayenne pepper.

Set one first breast piece on a plastic wrap. Place ¼ of the garlic butter in the centre of the chicken breast.

Fold in the narrower sides, then with the aid of the plastic wrap, roll the longer sides around the filling. Make sure the filling is concealed completely. Make sure the breast is tightly wrapped in the plastic wrap with the gathered sides down. Repeat with the other breasts.

Place the wrapped chicken breasts on a plate and chill in the freezer for about 30 minutes.

Preheat the oven to 400 F. Line a baking sheet with aluminum foil.

Meanwhile, prepare a breading station with three bowls that are large enough to fit the chicken breasts. Add the flour to one bowl. Whisk the eggs together in a second bowl. Add the breadcrumbs to the third bowl.

Remove the plastic wrap from the stuffed chicken pieces. Gently dredge each piece in the flour. Next, dip each piece into the eggs, then roll in the breadcrumbs. Place the breaded chicken breasts on a plate.

Heat the oil to medium in a pan that is large enough to hold the four chicken breasts. Add the breaded chicken and fry for about 2 minutes per side.

Carefully transfer the chicken to the prepared baking sheet. Sprinkle the top with sweet paprika and little salt to taste.

Bake until chicken is cooked throughout, about 15 to 20 minutes, depending on thickness of chicken breast. A meat thermometer inserted into the centre of the largest piece should read 165 F.

Allow to stand for about 5 minutes before serving.