Chicken Kiev - cooking recipe

Ingredients

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

Preparation

In a small bowl mix butter, chives and garlic. Shape into a 3 x 2-inch rectangle.
Cover and freeze until firm.
Flatten each chicken breast to 1/4-inch thickness. Cut frozen butter mixture crosswise into 6 pieces.
Place one piece in the center of each chicken breast.
Fold along sides over butter.
Fold ends up and secure with a toothpick.
Combine cornflakes, parsley and paprika. Dip chicken with buttermilk and coat evenly with cornflake mixture.
Place chicken seam side down on a greased 9 x 13-inch pan.
Bake, uncovered, 425\u00b0 for 35 minutes.
Remove toothpicks before serving.
Serve with rice.
Makes 6 servings.