1) To make spiced butter, combine softened (not melted) butter with granulated garlic to taste. Mix in a small amount of chopped parsley. Chill until ready for use.
2) Sandwich the raw chicken breast between 2 sheets of plastic wrap (or place inside a clear plastic bag) and proceed as though tenderizing, with a broad-faced mallet. Flatten the flesh beginning from the center and working toward the edges in all directions. The meat must be thin, especially at the edges, but not broken or damaged.
3) Remove from the plastic with the chicken's smooth side (outside) down. Place a generous dollop (2-3 ounces) of spiced butter in the center. Take the heaviest edge of the chicken, fold it over the butter and tuck it under itself. Continue rolling while tucking left and right until you have achieved a tightly closed roll. To achieve best results. chill the chicken in a refrigerator for at least 2 hours (overnight is not too long).
4) To cook, preheat oven to 350 degrees. Preheat a good frying oil to about 375 degrees, making sure the oil is deep enough to immerse the breasts. Remove the chicken breasts from the refrigerator and dredge one at a time in flour, spiced with salt and pepper to taste (add a little garlic powder if desired) and dust off any excess.
5) Then roll in the beaten egg wash, taking care to coat completely. Next, place in a bath of finely ground, unflavored breadcrumbs. Place gently into the hot oil. Cook until browned but not dark, and turn over into a pie tin or cake pan so the smooth side is up. Brush with melted butter. Roast in the oven until finished (interior temperature of 165 minimum.) Serve immediately, or hold briefly in a warmer. Serve with hollandaise sauce and a sprinkle of chopped parsley before presentation.