1/4 cup butter, softened
1 tablespoon minced chives
1 garlic clove, minced
6 boneless, skinless chicken breast halves ( 8 oz each )
3/4 cup crushed cornflakes
2 tablespoons minced fresh parsley ( dried works good too )
1/2 teaspoon paprika
1/3 cup buttermilk
1) In a small bowl, combine the butter, chives and garlic. Shape into a 3-in. by 2-in. rectangle. ( I shaped aluminum foil into a rectangle and froze the butter, chives and garlic mixture in it. ) Cover and freeze until firm, about 30 minutes.
2) flatten chicken into 1/4 inches in thickness. Cut butter mixture lengthwise into 6 pieces; place one piece in the center of each chicken breast halve. Fold short sides over butter; fold long sides over and secure with toothpicks.
3) In a shallow dish, combine cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip chicken into buttermilk the evenly coat with cornflake mixture.
4) Place chicken seam side down into a greased 13-in. by 9-in. by 2-in. baking dish. bake, uncovered, at 425 degrees for 35-40 minutes or until no longer pink. remove toothpicks before serving.
Yield: 6 servings