Combine Leggo’s Pesto and cream cheese together in a small bowl. Place 18 x ¼ teaspoonful amounts on a baking paper lined tray and freeze for 25 minutes to harden.
Meanwhile, combine chicken mince, garlic and parsley in a large bowl. Season to taste. Remove pesto cream cheese dollops from freezer and using 1 tablespoon of chicken mince, form a ball around each. Repeat with remaining pesto and chicken mixture.
Coat chicken balls in seasoned flour. Dip in combined egg and milk and then into the breadcrumbs, pressing coating on firmly. Refrigerate for 30 minutes.
Heat oil in a frypan and shallow fry balls for 2 minutes or until golden brown. Drain and place on a baking paper lined tray and cook in a preheated oven at 180°C for a further 10 minutes or until cooked through. Serve with tomato chutney.