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Delicious Garlic Chicken Breasts

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Garlic chicken breasts stuffed with a frozen butter-herb pat, dipped in buttermilk, then rolled in crushed cornflakes for a shatteringly crisp crust. A retro Chicken Kiev twist.

YIELD

6 servings

PREP

25 min

COOK

35 min

READY

90 min

This is Chicken Kiev’s American cousin, dressed in cornflakes. A puck of garlic herb butter gets frozen solid, tucked inside each pounded chicken breast, then wrapped, breaded, and baked until the crust shatters and the butter erupts in a hot, savory pool.

Freezing the butter is the key technical move. If you skip it, the butter melts before the cornflake crust can set, and you end up with greasy chicken and an empty pocket. A firm pat gives the breading time to crisp around the meat before the butter inside releases.

Buttermilk tenderizes the surface of the chicken breast and acts as glue for the cornflakes. Crush them coarse, not powdery, for the best shrapnel-style crunch. Bake seam side down so the toothpicks pin everything closed against the heat.

Pro Tips

  • Pound chicken evenly to a quarter inch, thin and uniform helps the meat cook through before the crust burns
  • Make the butter pat the night before, fully frozen butter holds shape best
  • Crush cornflakes in a zip bag with a rolling pin for control over texture
  • Use wooden toothpicks, plastic ones melt at high oven heat
  • Let the chicken rest five minutes before cutting so the molten butter settles inside

Variations

  • Add a teaspoon of lemon zest to the butter pat for brightness
  • Swap cornflakes for panko mixed with grated parmesan for an Italian lean
  • Fold a sliver of prosciutto around the butter before stuffing for a salty richness

Ingredients

6 90
TABLESPOONS ML UNSALTED BUTTER
softened
2 30
TABLESPOONS ML CHIVE
snipped, or parsley
¼ 1.3
TEASPOON ML GARLIC POWDER
6 6
SMALL SMALL BONELESS CHICKEN BREAST *
3 710
CUPS ML CORN FLAKE
crushed
2 30
TABLESPOONS ML PARSLEY LEAVES
snipped
½ 2.5
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML GARLIC POWDER
¼ 59
CUP ML BUTTERMILK

Directions

Mix butter, chives or parsley, and garlic powder; shape into rectangle. Cover and freeze until firm, about 30 minutes.

Flatten each chicken breast to ¼ inch thickness between waxed paper or plastic wrap. Cut butter into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick.

Mix cereal, parsley, paprika, and garlic powder. Dip chicken breast into buttermilk; then coat with cereal mixture. Place chicken breasts, seam side down, in greased pan. Cook uncovered in a 425℉ (220℃) F oven for 35 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 155 67% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 146mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 19% Vitamin C 4%
Calcium 2% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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