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Place the chicken mince and 50g of the breadcrumbs in a bowl. Season with salt and pepper and 1 tsp dried parsley. Use your hands to combine until you can no longer see any breadcrumbs.
Divide the mince into 4 equal balls.
Press out one of the balls and place 20g of boursin in the centre.
Mould the chicken mince around the soft cheese 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 turning reguarly or until cooked through.
Place the garlic in a microwave proof bowl with a drizzle of oil.
Microwave for 45 seconds before draining off the oil.
Add the garlic to a small bowl with the butter and 1 tsp dried parsley. Season with salt and pepper before putting it in the freezer to firm up for a few minutes.
Plate up the chicken bakes and drizzle them in garlic
butter
.