Place chicken breasts between two sheets of waxed paper and pound until 1/4" thick. In a bowl, beat butter, garlic, parsley, salt and pepper together until blended. Shape into 8 sausage shapes, cover and chill in the refrigerator until firm.

Lay the breasts out flat and place butter mixture on center of each. Roll up, to enclose the filling completely. Dip the rolls, one by one, in the flour, then the eggs and then finally through the breadcrumbs, making sure they are all thorougly coated.

Flash freeze on a cookie sheet, then wrap in foil, seal in ziploc and place again in freezer.

To serve, thaw for 4 hours in the refrigerator, deep fry in hot oil for 10 minutes or until crisp and brown. Drain on paper towels and serve!