Step 1

Heat a skillet over a medium high heat. Add a drizzle of olive oil. Fry the bacon until golden and crisp.

Step 2

Mix together the garlic, parsley leaves, butter, and cayenne pepper. Put in the refrigerator to firm up.

Step 3

Set the chicken breasts out on a board. One by one, pull back the loose filet on the back of the breast. Put your knife in the opposite direction and slice to create a long pocket. Open up the pocket with your fingers.

Step 4

Cut the butter into 4 equal portions. Push one piece of the butter into the pocket in the chicken, followed by a crumbled rasher of bacon. Fold and seal the chicken back up, covering the butter. Repeat with the 3 remaining chicken breasts.

Step 5

Preheat the oven to 350 degrees F.

Step 6

Place the flour in one shallow bowl. Whisk the eggs in another. Put the breadcrumbs in a third. Evenly coat each chicken breast in flour, then beaten egg, and finally in breadcrumbs.

Step 7

Shallow-fry the chicken breasts in 2 centimeters of sunflower oil set over a medium-high heat, for a couple of minutes on each side, until lightly golden. Transfer to a baking tray and bake in the oven for 10 minutes, until cooked through.