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Place the garlic in a microwave proof bowl with the oil.
Microwave for 45 seconds before draining off the oil.
Add the garlic to a small bowl with the butter and parsley. Season with salt and pepper before putting it in the freezer to firm up for a few minutes.
Place the chicken mince and 50g of the breadcrumbs in a bowl. Season with salt and pepper and use your hands to combine until you can no longer see any breadcrumbs.
Divide the mince into 4 balls.
Press out one of the balls and place a heaped tsp of garlic butter in the centre. Mould the chicken mince around the butter so it's encased and gently press it into a thick burger shape. Repeat with the other balls.
Place the flour, beaten egg and remaing breadcrumbs on 3 seperate plates/bowls.
Roll the bakes in flour until coated, dip in the egg then roll in the breadcrumbs.
Heat oil in a large, non-stick pan so it covers half of the chicken bakes.
Fry on a medium to low heat for around 10 minutes or until cooked through.
Melt the remaining garlic butter in the microwave and drizzle over the bakes