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6 tablespoons unsalted butter, softened
2 tablespoons snipped chives or parsley
1/4 teaspoon garlic powder
6 small chicken breast halves (about 2 pounds)
3 cups cornflakes, crushed
2 tablespoons snipped parsley
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 cup buttermilk
Mix butter, chives or parsley, and garlic powder; shape into rectangle. Cover and freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 inch thickness between waxed paper or plastic wrap. Cut butter into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick. Mix cereal, parsley, paprika, and garlic powder. Dip chicken breast into buttermilk; then coat with cereal mixture. Place chicken breasts, seam side down, in greased pan. Cook uncovered in a 425 oven for 35 minutes.
2 tablespoons snipped chives or parsley
1/4 teaspoon garlic powder
6 small chicken breast halves (about 2 pounds)
3 cups cornflakes, crushed
2 tablespoons snipped parsley
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 cup buttermilk
Mix butter, chives or parsley, and garlic powder; shape into rectangle. Cover and freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 inch thickness between waxed paper or plastic wrap. Cut butter into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick. Mix cereal, parsley, paprika, and garlic powder. Dip chicken breast into buttermilk; then coat with cereal mixture. Place chicken breasts, seam side down, in greased pan. Cook uncovered in a 425 oven for 35 minutes.