Serves: 6
1. Mix butter, chives and garlic. Shape mixture into 3 x 2-inch rectangle. Cover and freeze about 30 minutes or until firm.
2. Heat oven to 425°. Grease square pan, 9 x 9 x 2 inches.
3. Place each chicken breast half between sheets of plastic wrap or waxed paper. Lightly pound chicken, using flat side of meat mallet, until 1/4 inch thick.
4. Cut butter mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over butter. Fold ends up and secure each end with toothpick.
5. Mix cornflakes, parsley and paprika. Dip chicken into buttermilk, then coat evenly with cornflakes mixture. Place chicken, seam sides down, in pan.
6. Bake uncovered about 35 minutes or until chicken is no longer pink in center (when checking for doneness, be careful not to pierce all the way through chicken so butter mixture will not run out). Remove toothpicks. Place 1 piece of butter on center of each chicken breast half. Fold long sides of chicken over butter. Fold ends up and secure each end with toothpick.
NUTRITION FACTS: 1 Serving: Calories 265 (Calories from Fat 110) Fat 12g (Saturated 6g) Cholesterol 95mg Sodium 280mg Carbohydrate 13g (Dietary Fiber 1g) Protein 28g % DAILY VALUE: Vitamin A 18% Vitamin C 6% Calcium 2% Iron 30% DIET EXCHANGES: 1 Starch 3 1/2 Lean Meat
Baked Chicken Cordon Bleu: Omit butter, chives, garlic and step 1. In step 4, top each piece of chicken with 1 thin slice fully cooked smoked ham and 1 thin slice Swiss cheese, each about the same shape as the piece of chicken. Roll up carefully, beginning at narrow end secure each end with toothpick.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Baked Chicken Kiev recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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