2 Cloves Garlic, Minced
1 Pinch Kosher Salt
2 Tablespoons Chopped Fresh Flat-Leaf Parsley
6 Tablespoons Unsalted Butter
4 (8 Ounce) Skinless, Boneless Chicken Breast Halves, Pounded To 1/4-Inch Thickness
1 Package Frozen Spinach Thawed and Squeezed Dry
Kosher Salt And Pepper To Taste
1 Cup All-Purpose Flour
2 Teaspoons Kosher Salt
2 Eggs, Beaten
2 Cups Panko Bread Crumbs
1 Pinch Cayenne Pepper
2 Cups Vegetable Oil For Frying, Or As Needed
Step 1 Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.
Step 2 Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast. Place 1 Tablespoon of Spinach over the butter mix. Fold the narrower end of each chicken breast up over the butter/Spinach to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. The top of each chicken ball will be smooth and the bottom will be gathered. Seal each piece of chicken with toothpicks.
Step 3 Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into third bowl.
Step 4 Gently press the chicken into the flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and place in the freezer to chill until firm, about 15 minutes.
Step 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 6 Working in batches, place chicken, gathered-side down, in the hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.
Step 7 Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving. Serves 4; serve with cream spinach, salad and beverage.