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Cook'n with Betty Crocker 
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Garlic Chicken Kiev |
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Serves: 6 Print this Recipe3 tablespoons reduced-fat margarine, softened 1 tablespoon snipped fresh chives or parsley 1/8 teaspoon garlic powder 6 small boneless skinless chicken breast halves (about 3 pounds) 2 cups cornflakes, crushed (about 1 cup) 2 tablespoons chopped fresh parsley 1/2 teaspoon paprika 1/4 cup buttermilk or skim milk Mix margarine, chives and garlic powder; shape into rectangle, 3x2 inches. Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between waxed paper or plastic wrap. Heat oven to 425°. Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold up ends and secure with wooden pick. Mix corn flakes, parsley and paprika. Dip chicken into buttermilk; lightly and evenly coat with corn flake mixture. Place chicken breasts, seam sides down, in square pan, 9x9x2 inches, sprayed with nonstick cooking spray. Bake uncovered until chicken is done, about 35 minutes. 1 Serving: Calories 190 (Calories from Fat 55); Fat 7g (Saturated 2g); Cholesterol 60mg; Sodium 210mg; Carbohydrate 9g (Dietary Fiber 0g); Protein 23g. Microwave Directions: Prepare chicken as directed. Arrange coated chicken breasts, seam sides down, on microwavable rack in microwavable dish. Microwave uncovered on High 4 minutes; rotate dish 1/2 turn. Microwave until chicken is done, 4 to 6 minutes longer. Let stand uncovered 5 minutes. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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