Serves: 6
Total Calories: 230

1/4 cup margarine or butter, softened
1 tablespoon chopped fresh chives or parsley
1 clove garlic, finely chopped
6 boneless skinless chicken breast halves (about 1 3/4 pounds)
3/4 cup crushed cornflakes
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup buttermilk or milk

Mix margarine, chives and garlic. Shape mixture into rectangle, 3 2 inches. Cover and freeze about 30 minutes or until firm.
Heat oven to 425°. Spray square pan, 9 9 2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over margarine. Fold ends up secure each end with toothpick.
Mix cornflakes, parsley and paprika. Dip chicken into buttermilk, then coat evenly with cornflakes mixture. Place chicken, seam sides down, in pan.
Bake uncovered about 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove toothpicks.

1 Serving: Calories 260 (Calories from Fat 110) Fat 12g (Saturated 3g) Cholesterol 85mg Sodium 260mg Carbohydrate 7g (Dietary Fiber 0g) Protein 31g
% Daily Value: Vitamin A 18% Vitamin C 4% Calcium 2% Iron 18%
Diet Exchanges: 1/2 Starch, 4 Lean Meat

Betty's Tip
If you don't have a meat mallet for flattening the chicken, you can use the bottom of a heavy 1-quart saucepan, a rolling pin or the side of an unopened soup can that you've wrapped in plastic wrap.

Nutritional Facts:

Serves: 6
Total Calories: 230
Calories from Fat: 103

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Chicken Fricassee
Chicken Marsala
Chicken Salad
Chicken a la King
Chicken with Wild Rice and Cranberry Stuffing
Crunchy Oven-Fried Chicken
Easy Chicken Pot Pie
Oven Chicken Kiev
Oven-Barbecued Chicken
Salsa Arroz con Pollo
Skillet-Fried Chicken
Spice-Rubbed Rock Cornish Hens
Turkey Divan