Ready in 30 minutes, plus chilling

Mix the butter, chopped parsley and garlic together in a small bowl until well combined. Pop it into the refrigerator or freezer to chill and firm up for 10 minutes.

Meanwhile, use a sharp knife to make a deep pocket in the side of each chicken breast. Be careful not to cut all the way through or the butter filling will escape when cooking.

Divide the chilled butter in half and shape into two equal balls. Push each ball into a pocket of the chicken, then press the palm of your hand on each breast to flatten and help seal the pocket.

Add the flour to a large plate and sprinkle over a large pinch of salt and a few grinds of pepper. Pour the beaten eggs into a shallow bowl. Add the breadcrumbs to a third plate and mix with the remaining large pinch of salt.

Coat each chicken breast first in the flour, then dip into the egg, coating it all over and finally, in the breadcrumbs until coated. Lay your coated chicken breasts on a plate and chill in the refrigerator for 30 minutes, then coat the chicken in the egg and breadcrumbs again.

Spray each chicken breast all over with oil. Lay them out in a single layer, not touching, on the air fryer’s grill plate and cook at 200°C (400°F) for 5 minutes. Spray the breasts again with oil and continue cooking for a further 15 minutes, or until cooked through (if you have a meat thermometer it should read at least 74°C/165°F).

Leave to rest for 5 minutes before serving.