On occasion, this geek gal likes to try her hand at new recipes in the kitchen. I’m not a great cook, but I know what tastes good and how to alter a recipe.
Unfortunately, I also like to pick complicated recipes that try my patience. (Don’t ask why, it’s just the way I’m built – I like a challenge.)
¼ cup butter, softened
1 tbs. chopped fresh chives or parsley
2 cloves of finely chopped garlic OR 2 tbs. chopped garlic from the jar
6 boneless, skinned chicken breast halves
12 toothpicks
3 cups cornflakes, crushed to 1 ½ cups
2 tbs. fresh chopped parsley
½ tsp paprika
¼ buttermilk or milk
Salt and pepper to taste
Mix softened butter, chives and garlic. Shape the mixture into a rectangle, like a stick of butter, then freeze for about 30 min. You will be slicing this later.
Pre-heat oven to 425 degrees. Grease a 13 x 9 pan. WITH BUTTER
Pound the chicken breast halves until they are as flat as possible – ½ – ¼” thick. I salt and pepper the meat, but that’s up to you.
Get your butter mixture. Slice it into six pieces. Place one piece on the center of chicken breast half. Fold the long ends of the chicken breast over the butter, then the short sides. Secure with toothpick.
Mix cornflakes, parsley and paprika. Dip chicken into buttermilk then coat evenly in the mixtures. Place the chicken in the pan, seam sides down.
Bake for about 35 min, uncovered. Remove toothpicks.
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