Oven Chicken Kiev
Ingredients
1/4 C. margarine, softened
1 Tbsp. fresh chives or parsley, chopped
1/8 tsp. garlic powder
3 chicken breasts (whole)
1-1/2 C. cornflake crumbs
2 Tbsp. fresh parsley, chopped
1/2 tsp. paprika
1/4 C. buttermilk or milk
Cooking Instructions
Mix margarine, chives and garlic powder. Shape into rectangle, 3×2-inch. Cover and freeze for about 30 minutes or until firm. Heat oven to 425. Grease square pan, 9x9x2- inch. Remove skin and bones from chicken breasts. Cut chicken breasts in half. Flatten each half to 1/4-inch thickness between plastic wrap or waxed paper. Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides over margarine. Fold ends up and secure with wooden pick. Mix cornflake crumbs, parsley and paprika. Dip chicken into buttermilk. Coat evenly with cornflake mixture. Place chicken, seam side down, in pan. Bake uncovered about 35 minutes or until juices run clear. Remove wooden picks. To Microwave: Prepare chicken as directed. Arrange coated chicken breast halves, seam sides down, on microwave-safe rack in microwave-safe dish. Microwave uncovered on high 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until juices run clear. Let stand uncovered for 5 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)