| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
All newly t, Poultry |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine or butter; softened |
| 1 |
tb |
Snipped chives or parsley |
| 1/8 |
ts |
Garlic powder |
| 6 |
sm |
Chicken breast halves |
| 1 1/2 |
c |
Crushed cornflakes cereal |
| 2 |
tb |
Snipped parsley |
| 1/2 |
ts |
Paprika |
| 1/4 |
c |
Buttermilk or milk |
INSTRUCTIONS
Mix margarine, chives and garlic powder; shape into rectangle 3x2 inches.
Cover and freeze until firm, about 30 minutes. Remove skin and bones from
chicken breasts. Flatten each chicken breast to 1/4 inch thickness between
waxed paper or plastic wrap. Cut margarine mixture crosswise into 6 pieces.
Place 1 piece on center of each chicken breast. Fold long sides over
margarine; fold ends up and secure with wooden pick. Mix cereal, parsley
and paprika. Dip chicken into buttermilk; coat evenly with cereal mixtre.
Place chicken breasts, seam sides down, in greased square pan, 9x9x2
inches. Cook uncovered in 425 oven until chicken is done, about 35 minutes.
Recipe by: Betty Crocker's Red Spoon Collection Posted to MC-Recipe Digest
V1 #685 by L979@aol.com on Jul 21, 1997
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