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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Betty Crocker's New Chicken Cookbook of July 1998. Preparation time does not include freezing. Ingredients:
3 tablespoons butter, softened |
1 tablespoon chopped fresh chives |
1/8 teaspoon garlic powder (i prefer adding very finely minced fresh garlic cloves) |
6 boneless skinless chicken breast halves, about 1 1/2 pounds |
2 cups corn flakes cereal, crushed (about 1 cup when crushed) |
2 tablespoons chopped fresh parsley |
1/2 teaspoon paprika |
1/4 cup low-fat buttermilk or 1/4 cup skim milk |
Directions:
1. Mix butter, chives and garlic powder (or minced garlic); shape into 3x2 rectangle. Cover and freeze about 30 minutes or until firm.
2. Heat oven to 425°F Spray 9x9x2 square baking pan with cooking spray.
3. Flatten each chicken breast half to 1/4 thickness between plastic wrap or waxed paper.
4. Cut chives mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over chives mixture; fold up ends and secure with toothpick.
5. Mix cereal, parsley and paprika. (I also like to add white pepper to this mixture)
6. Dip chicken into buttermilk, then coat lightly and evenly with cereal mixture. Place chicken, seam sides down, in prepared pan.
7. Bake, uncovered, about 35 minutes or until chicken is no longer pink in center.
8. Be careful when you cut into the chicken as the butter may squirt unceremoniously over yourself or other guests.
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