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Chicken Kiev

Chicken Kiev
From holiday dinners to potluck suppers, this is one of my favorite meals. Folks love the mildly seasoned chicken roll-ups. —Karin Erickson, Burney, California
6 ServingsPrep: 15 min. + freezing Bake: 35 min.

Ingredients

  • 1/4 cup butter, softened
  • 1 tablespoon minced chives
  • 1 garlic clove, minced
  • 6 boneless skinless chicken breast halves (8 ounces each)
  • 3/4 cup crushed cornflakes
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon paprika
  • 1/3 cup buttermilk

Directions

  • In a small bowl, combine the butter, chives and garlic. Shape into
  • 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30
  • minutes.
  • Flatten each chicken breast to 1/4-in. thickness. Cut the butter
  • mixture into six 3-in. x 1/2-in. pieces; place one piece in center
  • of each chicken breast. Fold short sides over butter; fold long
  • sides over and secure with a toothpick.
  • In a shallow bowl, combine the cornflakes, parsley and paprika. Place
  • buttermilk in another shallow bowl. Dip the chicken into buttermilk,
  • then coat evenly with cornflake mixture.
  • Place chicken seam side down in a greased 13-in. x 9-in. baking dish.
  • Bake, uncovered, at 425° for 35-40 minutes or until no longer
  • pink. Discard toothpicks. Yield: 6 servings.
© Taste of Home 2013

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Chicken Kiev (continued)

Nutrition Facts: 1 serving equals 357 calories, 13 g fat (6 g saturated fat), 146 mg cholesterol, 281 mg sodium, 10 g carbohydrate, trace fiber, 47 g protein.
© Taste of Home 2013