3 Tblsps. margarine, softened
1 Tblsp. chopped fresh chives or parsley
1/8 tsp. garlic pwder
6 small chicken breast halves, boned and skinned
2 cups cornflakes,crushed (makes 1 cup)
2 Tblsps. chopped fresh parsley
1/2 tsp. paprika
1/4 cup buttermilk or skim milk
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Mix margarine, chives, and garlic powder; shape into rectangle, 3x2 inches. Cover and freeze about 30 minutes or until firm.
Heat oven to 425*F. Spray square pan, 9x9x2 inches, with nonstick cooking spray. Trim fat from chicken. Flatten each chicken breast half 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 half. Fold long sides of chicken over margarine; fold up ends and secure with wet toothpick.
Mix cornflakes, parsley and paprika. Dip each piece of chicken into buttermilk, then coat lightly and evenly with cornflake mixture. Place seam side down in pan. Bake uncovered about 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
1 serving=
calories 185
calories from fat 55
Fat 6g
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