Categories: Main dish, Poultry
Yield: 6 servings

1/4 c Margarine, softened
1 tb Fresh chives or parsley
1/8 ts Garlic powder
3 ea Chicken breasts (whole)
1 1/2 c Cornflake crumbs
2 tb Fresh parsley, chopped
1/2 ts Paprika
1/4 c Buttermilk or milk

Mix margarine, chives and garlic powder. Shape into rectangle, 3 x
2". Cover and freeze about 30 minutes or until firm.

Heat oven to 425F. Grease square pan, 9 x 9 x 2". Remove skin and
bones from chicken breasts. Cut chicken breasts in half. Flatten
each half to 1/4" thickness between plastic wrap or waxed paper. Cut
margarine mixture crosswise into 6 pieces. Place 1 piece on center
of each chicken breast half. Fold long sides over margarine. Fold
ends up and secure with wooden pick.

Mix cornflake crumbs, parsley and paprika. Dip chicken into
buttermilk. Coat evenly with cornflake mixture. Place chicken, seam
side down, in pan. Bake uncovered about 35 minutes or until juices
run clear. Remove wooden picks.

To Microwave:
Prepare chicken as directed. Arrange coated chicken breast halves,
seam sides down, on microwavable rack in microwavable dish. Microwave
uncovered on high 8 to 10 minutes, rotating dish 1/2 turn after 4
minutes, until juices run clear. Let stand uncovered 5 minutes.

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