Molten garlic-y butter with hints of parsley. Who can say no to that? And when that comes out of a chicken fillet parcel? I know, it's too tempting a killer! So this time, I am not going to talk about this and will move on to the recipe :)
PS: This is no mean feat. This one actually requires a lot of work and care at every step, because its speciality lies in that geyser of butter oozing out when it is punctured. So sealing the butter in, in a way that it does not come out while cooking is...well painful.
PPS: Also it's painfully loaded with calories *shy, guilty grin*
PPS: Also it's painfully loaded with calories *shy, guilty grin*
