Prepare the garlic butter:

• In a small bowl, combine the softened butter, minced garlic, lemon juice, chopped parsley, salt, and pepper. Mix well until all ingredients are fully incorporated.

• Roll the butter mixture into a log using plastic wrap, then refrigerate it until firm (about 30 minutes to 1 hour).

Prepare the chicken:

• Place the chicken breasts between two pieces of plastic wrap or parchment paper and pound them to an even thickness (about 1/2 inch).

• Cut a pocket into the center of each chicken breast (being careful not to cut all the way through).

Stuff the chicken:

• Take the chilled garlic butter and cut it into 3 equal portions. Stuff each chicken breast with one portion of the garlic butter, ensuring it’s well tucked inside. Secure the openings of the chicken breasts with toothpicks or kitchen twine.

Coat the chicken:

• In one bowl, place the flour. In another, beat the eggs. In a third bowl, add the Panko breadcrumbs, salt, and pepper.

• Dredge each stuffed chicken breast first in the flour, then dip it into the beaten eggs, and coat with the Panko mixture. Make sure the chicken is fully coated.

Cook the chicken:

• Heat a large skillet over medium heat and add enough oil to cover the bottom. Once hot, add the chicken breasts and sauté them for about 4-5 minutes per side, or until golden brown and crispy. Ensure the chicken is fully cooked (internal temperature should reach 165°F/74°C).

Serve:

• Garnish the chicken with additional chopped parsley and serve with lemon wedges on the side.