Place butter, garlic and parsley in a bowl. Season with salt and pepper. Mash with a fork to combine. Spoon mixture into the centre of a 20cm piece of plastic wrap. Roll up to enclose butter mixture, twisting ends to seal. Roll on a board to form a 10cm-long log. Refrigerate for 1 hour or until firm.

Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket (do not cut all the way through). Remove plastic wrap from butter. Cut butter into 16 thick slices. Place 4 butter slices into each pocket. Secure with toothpicks to enclose filling.

Place breadcrumbs on a large plate. Season with salt and pepper. Place flour on a plate. Whisk eggs in a shallow bowl. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg. Coat in breadcrumbs. Place on a plate. Repeat with remaining chicken, flour, egg and breadcrumbs.

Preheat oven to 180°C/160°C fan-forced. Grease a large baking tray. Pour enough oil into a large frying pan to cover the base. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Place on prepared tray. Bake for 20 minutes or until cooked through.

Heat Gravox Roast Chicken with Herbs Gravy according to packet directions.

Serve with Gravox Roast Chicken with Herbs Gravy, boiled potatoes and steamed vegetables.