Chicken Kiev

• 1/4 c. butter, softened
• 1 Tbsp. fresh snipped chives
• 1 garlic clove, minced
• 6 boneless, skinless chicken breast halves
• 3/4 c. crushed cornflakes
• 2 Tbsp. minced parsley
• 1/2 tsp. paprika
• 1/3 c. buttermilk

1. In a small bowl mix butter, chives and garlic. Shape into a 3 x 2-inch rectangle.
2. Cover and freeze until firm.
3. Flatten each chicken breast to 1/4-inch thickness. Cut frozen butter mixture crosswise into 6 pieces.
4. Place one piece in the center of each chicken breast.
5. Fold along sides over butter.
6. Fold ends up and secure with a toothpick.
7. Combine cornflakes, parsley and paprika. Dip chicken with buttermilk and coat evenly with cornflake mixture.
8. Place chicken seam side down on a greased 9 x 13-inch pan.
9. Bake, uncovered, 425u0b0 for 35 minutes.
10. Remove toothpicks before serving.
11. Serve with rice.
12. Makes 6 servings.

butter, fresh snipped chives, garlic, chicken, cornflakes, parsley, paprika, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829960 (may not work)