Baked Chicken Kiev

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/4 cup butter or 1/4 cup margarine, softened
• 2 teaspoons chopped fresh chives
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 6 boneless skinless chicken breasts
• 1 1/2 cups corn flake crumbs
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon paprika
• 1/4 cup buttermilk

Recipe

• 1 in a small bowl, combine softened butter, chives, parsley and garlic powder.
• 2 on a sheet of plastic wrap or wax paper, shape into a 3-inch by 2-inch rectangle; wrap well and freeze about 30 minutes or until firm.
• 3 preheat oven to 425f degrees.
• 4 spray a 9-inch square pan with nonstick cooking spray and set aside.
• 5 pound chicken breasts to a quarter-inch thickness between 2 sheets of plastic wrap or wax paper.
• 6 retrieve butter mixture from freezer and cut crosswise into 6 pieces.
• 7 place 1 piece on centre of each chicken breast; fold long sides over butter, then fold ends up and secure with a wooden toothpick.
• 8 in a shallow dish, combine cornflake crumbs, parsley and paprika; pour buttermilk into another shallow dish.
• 9 dip chicken pieces into buttermilk, then coat evenly with cornflake mixture.
• 10 place coated chicken, seam side down, in prepared pan.
• 11 bake, uncovered, about 35 minutes or until juices run clear.
• 12 remove toothpicks and serve immediately.