Yield: 6 servings
|¼ cup||Butter -- no substitutes|
|1 tablespoon||Fresh chives|
|2 tablespoons||Fresh parsley -- minced|
|1||Clove garlic clove --|
|6 eaches||Chicken breast halves|
|Without skin -- boneless|
|¾ cup||Corn flake crumbs|
Combine the butter, chives and garlic. Shape mixture into a 3 in by 2 in rectangle. Freeze until firm, about 30 min. Flatten each chicken breast to ¼ in. Cut the butter mixture in 6 equal pieces. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, combine corn flakes, paprika and parsley. Dip chicken into buttermilk , then coat evenly with corn flake mix. Place chicken, seam side down, in a greased 13x9x2 inch baking pan. Bake, uncovered at 425 deg. for 35 to 40 minutes or until the chicken is no longer pink and juices run clear. Remove toothpicks before serving.
Microwave Directions (timing based on a 700 watt oven) Turn plate; microwave for 3 to 4 minutes or until juices run clear. Let stand 5 min. Yield 6 servings.
Recipe By : Country Woman