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- chicken breast fillets: 300 g (1 double or 2 single fillets)
- butter: 2 tbsp
- garlic: 2 cloves
- parsley: 1 tsp
- olive oil: 1 tbsp
- salt

1. Prepare the butter: mix butter with smashed garlic, parsley and salt. Put it to the fridge for at least 15 minutes.
2. Pound a little the fillets. Be careful to not do any holes.
3. On one side of the fillet put the butter and roll the meat. Make sure that the meat covers the butter from all sides - or else melted butter will flow out on the pan. Use the roulade pins or string to fasten the meat.
4. Fry it on pan on all sides.

Serve with potatoes.