Directions

1. In a medium-sized bowl, combine the butter, garlic, parsley, and black pepper. Form the mixture into a log and wrap it tightly with parchment paper. Refrigerate for at least 2 hours, until firm.

2. Place the chicken breasts in a zip-top bag. Pound the chicken with a meat mallet or heavy skillet to an even ¼-inch thickness.

3. Place a small piece of butter in the middle of each chicken breast, then wrap the chicken snugly around the butter, starting from the long side and tucking in the shorter sides as you roll. Secure the chicken with toothpicks. Season the exterior with salt. Wrap the stuffed chicken tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
4. In a shallow bowl, combine the almond flour, Parmesan cheese, and cayenne pepper.
5. In another shallow bowl, beat the eggs.
6. Dredge each chicken piece in the eggs, then evenly coat it with the almond flour mixture, using your fingers to press the breading gently, into the chicken.
7. Spray the chicken with oil and place it in a single layer in the air fryer basket, cooking in two baskets if necessary. Air fry at 175°C for 8 minutes. Flip the chicken, then spray it again with oil. Cook for 6 to 10 minutes until an instant-read thermometer reads 75°C.