Delicious Garlic Chicken Breasts
Yield
6 servingsPrep
25 minCook
35 minReady
90 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | tablespoons |
butter, unsalted
softened |
|
2 | tablespoons |
chives
snipped, or parsley |
|
¼ | teaspoon |
garlic powder
|
|
6 | small |
chicken breast halves, boneless, skinless
|
* |
3 | cups |
corn flakes
crushed |
|
2 | tablespoons |
parsley leaves
snipped |
|
½ | teaspoon |
paprika
|
|
¼ | teaspoon |
garlic powder
|
|
¼ | cup |
buttermilk
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
9E+1 | ml |
butter, unsalted
softened |
|
3E+1 | ml |
chives
snipped, or parsley |
|
1.3 | ml |
garlic powder
|
|
6 | small |
chicken breast halves, boneless, skinless
|
* |
7.1E+2 | ml |
corn flakes
crushed |
|
3E+1 | ml |
parsley leaves
snipped |
|
2.5 | ml |
paprika
|
|
1.3 | ml |
garlic powder
|
|
59 | 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.