3 tablespoons Margarine or butter, softened
1 tablespoon Chopped fresh chives or parsley
? teaspoon Garlic powder
6 Boneless, skinless chicken breast halves (about 1 1/2 pounds)
2 cups Corn flakes, crushed (about 1 Cup)
2 tablespoons Chopped fresh parsley
½ teaspoon Paprika
¼ cup Buttermilk or milk
Step 1- Mix margarine, chives and the garlic I powder; shape into rectangle, 3 x 2 I inches. Cover and freeze about 30 minutes or until firm. Flatten each chicken I breast half to l/4-inch thickness between waxed paper or plastic wrap. Cut margarine mixture crosswise into 6 pieces. Place I piece on center of I each chicken breast half. Fold long sides over margarine; fold up ends and secure with toothpick. Mix corn flakes, parsley and paprika.
Step 2- Dip chicken into buttermilk; lightly and evenly coat with corn flakes mixture.
Step 3- Heat oven to 425F. Spray square pan, 9 x 9 x 2 inches, with non stick cooking spray. Place chicken, seam sides down, in pan. Bake uncovered about 35 minutes or until chicken is done.
Yield: 6 servings