(Serve with rice and Ginger-Sugar Carrots)
| 1/4 Cup Butter, softened | 3/4 Cup Corn Flakes, crushed |
| 1 Tbsp Minced Chives | 2 Tbsp Minced Parsley |
| 1 tsp Minced Garlic | 1/2 tsp Paprika |
| 6 Boneless Skinless Chicken Breasts | 1/3 Cup Buttermilk |
In a bowl combine butter, chives, and garlic. Shape butter into a 3×2 inch rectangle. Cover and freeze until butter is firm. Flatten chicken to 1/4 inch. Cut butter mixture into six pieces. Place one piece of butter in the middle of each chicken breast. Fold sides over butter and secure with toothpicks.
IN a shallow dish, combine cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip the chicken into buttermilk, then coat evenly with cornflake mixture. Place in a greased 13×9 inch baking dish. Bake at 425 for 35-40 minutes or until not longer pink.
