Chicken Kiev
Makes 6 servings
1/4 cup butter (no substitutes), softened
1 tablespoon snipped fresh chives
1 clove garlic, minced
6 boneless skinless chicken breast halves
3/4 cup crushed cornflakes
2 tablespoons minced fresh parsley
1/3 teaspoon paprika
1/3 cup buttermilk
1. In a small bowl, mix butter, chives and garlic. Shape into a
3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes.
2. Flatten each chicken breast to 1/4-in. thickness. Cut the
butter mixture crosswise into six pieces; place one piece in center of each
chicken breast. Fold long sides over butter; fold ends up and secure with a
toothpick.
3. Combine cornflakes, parsley and paprika. Dip the chicken
into buttermilk; coat evenly with cornflake mixture.
4. Place chicken, seam side down, in a greased 13-in. x 9-in. x
2-in. baking pan. Bake, uncovered, at 425 degrees for 35 minutes. Remove
toothpicks before serving.
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