Recipe: Garlic Chicken Breasts (using herbed butter and cornflake crumbs)

GARLIC CHICKEN BREASTS

1/4 cup margarine or butter, softened
1 tablespoon snipped chives or parsley
1/8 teaspoon garlic powder
6 small chicken breast halves
1 1/2 cups crushed cornflakes cereal
2 tablespoons snipped parsley
1/2 teaspoon paprika
1/4 cup buttermilk or milk

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 mixture. Place chicken breasts, seam sides down, in greased square pan, 9x9x2-inches.

Cook uncovered in 425 degree F oven until chicken is done, about 35 minutes.

Makes 6 servings
Source: Betty Crocker's Red Spoon Collection