Butter

1. Add garlic and parsley to bowl. Blitz on speed 9 for 10 secs.
2. Scrape down sides.
3. Add cubed butter and salt. Blitz on speed 10 for 25 secs.
4. Place on baking paper and roll into 16 small balls about the size of a marble.
5. Place into fridge.
6. Any remaining butter can be frozen.

Breadcrumbs

1. No need to clean the bowl from the butter.
2. Place everything into bowl and blitz for 10-15 secs/speed 7.
3. Any leftover unused breadcrumbs (that haven’t touched chicken) can be frozen.

Assembly

1. No need to clean bowl after crumbs.
2. Place chicken and seasonings into bowl.
3. Blitz on speed 7 for 10 seconds.
4. Shape a small amount of chicken around each ball of butter. Ensure the ball is completely covered in chicken mince.
5. Roll into breadcrumbs.
6. Cooking in the airfryer: Drizzle each ball with a little olive oil. Cook for 12 minutes at 200 degrees.
7. Cooking in the oven: Bake for 30 minutes at 180 degrees.
8. Shallow fry: Cook over medium to hot heat in 1cm of oil, turning often, for 4 minutes each side or until cooked.