Yields: 6 Servings
3 tablespoon reduced-fat margarine softened
1 tablespoon snipped fresh chives or parsley
1/8 teaspoon garlic powder
6 small skinless boneless chicken breast halves
about 3 pounds
2 cups corn flakes crushed about 1
2 tablespoon chopped fresh parsley
1/2 teaspoon paprika
1/4 cup buttermilk
1/4 cup skim milk
Mix margarine, chives and garlic powder; shape into rectangle, 3 × 2inches.Cover and freeze until firm, about 30 minutes. Remove excess fat fromchicken; flatten each chicken breast half to 1/4-inch thickness betweenwaxed paper or plastic wrap.
Heat oven to 425º. Cut margarine mixture crosswise into 6 pieces. Place 1piece on center of each chicken breast. Fold long sides over margarine;foldup ends and secure with wooden pick. Mix corn flakes, parsley and paprika.Dip chicken into buttermilk; lightly and evenly coat with corn flakemixture. Place chicken breasts, seam sides down, in square pan, 9 × 9 × 2inches, sprayed with nonstick cooking spray. Bake uncovered until chickenisdone, about 35 minutes.
Microwave Directions: Prepare chicken as directed. Arrange coated chickenbreasts, seam sides down, on microwavable rack in microwavable dish.Microwave uncovered on High 4 minutes; rotate dish 1/2 turn. Microwaveuntilchicken is done, 4 to 6 minutes longer. Let stand uncovered 5 minutes.