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Melt the butter in a small saucepan over a low heat, then add the garlic and leave to cook very gently, covered if you have a lid, for 20-25 mins until the soft and golden. Leave to cool for a few minutes, then use a potato masher or fork to mash the garlic into the butter. Tip into a plastic container, then chill or freeze until the butter has solidified a little, then season well and stir in most of the parsley. Chill again until firm and spreadable. Will keep chilled for three days, or frozen for a month.
Cut the baguette into two pieces lengthways. Spread the garlic butter all over the cut side, put on a baking tray and scatter over the mozzarella or cheddar. Will keep covered and chilled for a day. To cook, heat the oven to 210C/190C fan/gas 8 and bake the bread for 10-15 mins until bubbling and golden. Cut into wedges, sprinkle with the remaining parsley leaves, and serve with the breadcrumbed chicken and our spicy tomato spaghetti.