In a medium saucepan over medium heat, melt the unsalted butter. Finely grate the garlic directly into the pan and cook for about 1–2 minutes, stirring constantly until fragrant but not browned.

Stir in the flour and cook for another 2 minutes. Slowly whisk in the chicken stock until smooth and thick. Remove from heat and let cool completely.

Transfer the cooled garlic mixture to a mixing bowl. Beat on medium speed, gradually adding the softened salted butter until creamy and smooth.

Add the grated cheese, chopped herbs, lemon zest, and curry powder if using. Mix until evenly combined and fluffy.

Spoon the butter mixture onto plastic wrap and shape it into a compact log. Wrap tightly and freeze until completely firm, at least 2 hours.

Slice each chicken breast horizontally to butterfly without cutting all the way through. Place between plastic wrap and gently pound until evenly flattened. Keep chilled until ready to assemble.

Cut the frozen butter log into 6 equal portions. Place one portion in the center of each chicken breast and roll tightly, sealing the edges well to fully enclose the filling.

Heat the oil to 350°F. Preheat the oven to 350°F. Season the flour with salt and black pepper.

Roll each chicken piece in flour, dip into the beaten eggs, then coat with breadcrumbs. Repeat the egg and breadcrumb coating once more.

Fry the chicken in batches for 4–5 minutes, until golden brown. Transfer to a baking sheet and bake for 10–12 minutes, or until the chicken is fully cooked through.

Let the chicken rest for 2–3 minutes before serving. Slice carefully so the lemon-garlic butter flows from the center.