Garlic Chicken Kiev

 

3

tablespoons reduced-calorie spread, softened

1

tablespoon chopped fresh chives or parsley

1/8

teaspoon garlic powder

6

boneless skinless chicken breast halves (1 1/2 pounds)

2

cups Country® Corn Flakes cereal, crushed (1 cup)

2

tablespoons chopped fresh parsley

1/2

teaspoon paprika

1/4

cup low-fat buttermilk or fat-free (skim) milk

• 1 Mix spread, chives and garlic powder; shape into 3x2-inch rectangle. Cover and freeze about 30 minutes or until firm.
• 2 Heat oven to 425°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
• 3 Cut chives mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over chives mixture; fold up ends and secure with toothpick.
• 4 Mix cereal, parsley and paprika. Dip chicken into buttermilk, then coat lightly and evenly with cereal mixture. Place chicken, seam sides down, in pan.
• 5 Bake uncovered about 35 minutes or until chicken is no longer pink in center.