Chicken Kiev

By forgetid

Ingredients

• 1/4 cup butter, softened
• 1 tablespoon minced chives
• 1 garlic clove, minced
• 6 boneless skinless chicken breast halves (8 ounces each)
• 3/4 cup crushed cornflakes
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon paprika
• 1/3 cup buttermilk

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the butter, chives and garlic. Shape into 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes.
Flatten each chicken breast to 1/4-in. thickness. Cut the butter mixture into six 3-in. x 1/2-in. pieces; place one piece in center of each chicken breast. Fold short sides over butter; fold long sides over and secure with a toothpick.
In a shallow dish, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip the chicken into buttermilk, then coat evenly with cornflake mixture.
Place chicken seam side down in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 35-40 minutes or until no longer pink. Discard toothpicks.