Heat butter in small saucepan. Add garlic, red pepper and green onion; sauté for 5 minutes. Let cool.
Split chicken breasts; place between sheets of plastic wrap. Pound paper-thin. Season chicken with salt and pepper.
Combine mozzarella and red pepper mixture in small bowl. Place 2 tablespoons mixture in center of each chicken circle. Fold sides over to form hockey-puck-type patty. Turn patties over, flap side down, on metal baking pan. Freeze 20 minutes to hold together for frying.
Place flour, eggs and crumbs mixed with parsley in 3 separate pans. Dip patties first in flour, then eggs and crumbs to coat. (Can be prepared to this point several hours ahead and refrigerated.)
Heat half the oil in medium-size skillet. Working in batches, fry patties in skillet 1 to 2 minutes per side until golden brown, adding more oil as needed. Place on baking pan.
Bake in 350°F oven for 20 to 25 minutes or until cooked through.