Ingredients
- 6 chicken breast (halves)
- 230 gr cornflakes cereal (crushed)
- 55 gr margarine
- 60 ml buttermilk
- 3 gr snipped parsley
- 2 gr snipped chives
- 1 gr paprika
- 1 gr garlic powder
Mix margarine, chives and garlic powder; shape into rectangle 3x2 inches. Cover and freeze until firm, about 30 minutes. Remove skin and bones from chicken breasts. Flatten each chicken breast to 1 cm thickness between waxed paper or plastic wrap. Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold ends up and secure with wooden pick. Mix cereal, parsley and paprika. Dip chicken into buttermilk; coat evenly with cereal mixtre. Place chicken breasts, seam sides down, in greased square pan, 9x9x2 inches. Cook uncovered in 425 oven until chicken is done, about 35 minutes.