|3 tablespoons||Margarine or butter, softened|
|1 tablespoon||Chopped fresh chives or parsley|
|⅛ teaspoon||Garlic powder|
|6||Boneless, skinless chicken breast halves (about 1 1/2 pounds)|
|2 cups||Corn flakes, crushed (about|
|2 tablespoons||Chopped fresh parsley|
|¼ cup||Buttermilk or milk|
Mix margarine, chives and the garlic I powder; shape into rectangle, 3 x 2 I inches. Cover and freeze about 30 minutes or until firm.
Flatten each chicken I breast half to l/4-inch thickness between waxed paper or plastic wrap. Cut margarine mixture crosswise into | 6 pieces. Place I piece on center of I each chicken breast half. Fold long sides over margarine; fold up ends and secure with toothpick.
Mix corn flakes, parsley and paprika. Dip chicken into buttermilk; lightly and evenly coat with corn flakes mixture.
Arrange chicken, seam sides down, on microwavable rack in microwavable dish. Microwave uncovered on high 8 to 10 minutes, rotating dish ½ turn after 4 minutes, until chicken is done. Let stand uncovered 5 minutes.
6 servings. Oven Directions: Heat oven to 425!. Spray square pan, 9 x 9 x 2 inches, with non stick cooking spray Prepare chicken as directed Place chicken, seam sides down, in pan. Bake uncovered about 35 minutes or until chicken is done.
Nutrition Information Per Serving, 1 serving Percent of U.S. RDA Calories 270 Protein 62% Protein 9 40 Vitamin A 14% Carbohydrate, 9 5 Vitamin C 4% Fat, g 9 Thiamin 16% Cholesterol, mg 100 Riboflavin 18% Sodium, mg 240 Niacin 98% Potassium. mg 450 Calcium 280/o From the files of Al Rice, North Pole Alaska. Feb 1994
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