6 tb Unsalted Butter -- softened
2 tb Snipped Chives -- or
Parsley
1/4 ts Garlic Powder
6 sm Chicken Breast Halves --
(about 2 pounds)
3 c Cornflakes -- crushed
2 tb Parsley -- snipped
1/2 ts Paprika
1/4 ts Garlic Powder
1/4 c Buttermilk
Mix butter, chives or parsley, and garlic powder; shape into
rectangle. Cover and freeze until firm, about 30 minutes. Flatten
each chicken breast to 1/4 inch thickness between waxed paper or
plastic wrap. Cut butter into 6 pieces. Place 1 piece on center of
each chicken breast. Fold long sides over butter; fold ends up and
secure with toothpick. Mix cereal, parsley, paprika, and garlic
powder. Dip chicken breast into buttermilk; then coat with cereal
mixture. Place chicken breasts, seam side down, in greased pan.
Cook uncovered in a 425 oven for 35 minutes.
