Chicken Kiev

By bakers_delight85

Ingredients

• 1/4 cup butter, softened
• 1 Tbsp. minced chives
• 1 garlic clove, minced
• 6 boneless skinless chicken breast halves
• 3/4 cup crushed cornflakes
• 2 Tbsp. minced fresh parsley
• 1/2 tsp. paprika
• 1/3 cup buttermilk
• Hot cooked rice, optional

Details

Servings 6

Preparation

Step 1

In a small bowl, combine the butter, chives, and garlic. Shape into a 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes. Flatten chicken to 1/4-in. thickness. Cut the butter mixture lengthwise into six pieces; place one piece in center of each chicken breast half. Fold short sides over butter; fold long sides over and secure with toothpicks. 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. x 2-in. baking dish. Bake, uncovered, at 425 degrees for 35-40 minutes or until no longer pink. Remove toothpicks before serving. Serve over rice if desired.