Garlic Chicken Kiev

• 3 Tbsp. reduced calorie margarine, softened
• 1 Tbsp. snipped fresh chives or parsley
• 1/8 tsp. garlic powder
• 6 small chicken breast halves (about 3 lb.), skinned and boned
• 2 c. cornflakes, crushed (about 1 c.)
• 2 Tbsp. snipped parsley
• 1/2 tsp. paprika
• 1/4 c. buttermilk or skim milk

1. Mix margarine, chives and garlic powder; shape into rectangle, 3 x 2-inches.
2. Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between waxed paper or plastic wrap.
3. Heat oven to 425u0b0.
4. Cut margarine mixture crosswise into 6 pieces.
5. Place 1 piece on center of each chicken breast.
6. Fold long sides over margarine; fold up ends and secure with wooden pick.
7. Mix cornflakes, parsley and paprika.
8. Dip chicken into buttermilk; lightly and evenly coat with cornflake mixture.
9. Place chicken breasts, seam side down, in square pan, 9 x 9 x 2-inches, sprayed with nonstick cooking spray.
10. Bake uncovered until chicken is done, about 35 minutes.

margarine, chives, garlic powder, chicken, cornflakes, parsley, paprika, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992943 (may not work)