Take a small bowl. Add softened butter, minced garlic, parsley, and lemon juice. Mix everything well until smooth. Season lightly with salt and pepper. Place the butter mixture on plastic wrap and roll into a small log. Freeze it for about 20 minutes so it becomes firm.

Place each chicken breast on a cutting board. Use a sharp knife to slice it open like a book. Cover the chicken with plastic wrap. Gently pound it with a meat mallet until evenly thin. This step helps the chicken cook evenly.

Take the chilled butter log from the freezer. Cut it into four equal pieces. Place one piece in the center of each chicken breast. Fold the chicken around the butter carefully. Roll tightly to seal the filling inside.

Prepare three bowls. Put flour in the first bowl. Place beaten eggs in the second bowl. Add breadcrumbs mixed with paprika in the third bowl. Roll each chicken piece in flour first. Then dip it into the egg. Finally coat it well with breadcrumbs.

Place the coated chicken rolls on a tray lined with parchment paper. Refrigerate them for about 15 minutes. This step helps the coating stick better and keeps the butter inside while cooking.

Heat vegetable oil in a skillet over medium heat. Carefully place the chicken rolls in the hot oil. Fry them for about 3–4 minutes on each side. The coating should turn golden and crispy.

Preheat your oven to 180°C (350°F). Transfer the fried chicken onto a baking tray. Bake for about 12–15 minutes. This step cooks the chicken fully while keeping the crust crispy.

Remove the chicken from the oven and let it rest for two minutes. Cut it gently and watch the garlic butter melt out. Serve hot with your favorite sides.