Yield: 6 servings
|¼ cup||Margarine, softened|
|1 tablespoon||Fresh chives or parsley Chopped|
|⅛ teaspoon||Garlic powder|
|3 eaches||Chicken breasts (whole)|
|1½ cup||Cornflake crumbs|
|2 tablespoons||Fresh parsley, chopped|
|¼ cup||Buttermilk or milk|
Mix margarine, chives and garlic powder. Shape into rectangle, 3 x 2". Cover and freeze about 30 minutes or until firm.
Heat oven to 425F. Grease square pan, 9 x 9 x 2". Remove skin and bones from chicken breasts. Cut chicken breasts in half. Flatten each half to ¼" thickness between plastic wrap or waxed paper. Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides over margarine. Fold ends up and secure with wooden pick.
Mix cornflake crumbs, parsley and paprika. Dip chicken into buttermilk. Coat evenly with cornflake mixture. Place chicken, seam side down, in pan. Bake uncovered about 35 minutes or until juices run clear. Remove wooden picks.
Prepare chicken as directed. Arrange coated chicken breast halves, 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 juices run clear. Let stand uncovered 5 minutes.