Description
This is the BEST! I was raised on this, and it is the best chicken Kiev you’ll ever have. After you make it a few times it’s a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!
Ingredients
- ¼ cup butter, softened
- ⅛ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 5 cups honey-sweetened corn flake cereal
- 3 tablespoons chopped fresh parsley
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 6 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
- ¼ cup buttermilk
Instructions
- In a small bowl
- stir together the butter
- 1/8 teaspoon garlic powder
- and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil
- and place in the freezer to harden.
- Place the cereal in a large plastic resealable bag
- and crush with a rolling pin. Add the remaining parsley
- 1 1/2 teaspoons garlic powder
- paprika and salt
- seal the bag
- and shake to mix.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- Remove the slab of butter mixture from the freezer
- and slice into 6 strips. Place one strip onto the center of each pounded chicken breast
- roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk
- then into the cereal mixture. Place coated breasts into the prepared baking dish.
- Bake
- uncovered
- for 30 to 40 minutes until chicken is no longer pink
- and the juices run clear. The outside should be crispy and golden.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6