2 boneless skinless chicken breasts (pounded flat)
4 cloves minced garlic
3 Tbls butter
1 Tbls chopped fresh chives or parsley
1/4 tsp garlic powder
1/4 cup buttermilk
1 cup Panko (toasted)
1.5 Tbls chopped fresh parsley
1/2 tsp paprika
Salt and Pepper to taste
Mix butter, chives(or parsley) and garlic powder; shape into 3x2-inch rectangle. Cover and freeze about 30 minutes or until firm.
Heat oven to 425°F. Place cooling rack inside a lipped cookie sheet or baking dish and spray with non-stick spray.
Flatten each chicken breast to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Spread 2 cloves of minced garlic over each flattened chicken breast.
Cut butter mixture in half. Place 1 piece on center of each chicken breast. Fold long sides of chicken over butter mixture, then fold up ends and secure with toothpick(s).
Mix parsley, paprika, salt and pepper with cooled toasted Panko. Dip each piece of chicken into buttermilk, then coat lightly and evenly with panko mixture. Place chicken, seam sides up on rack in pan.
Bake uncovered around 35 to 40 minutes, or until chicken is no longer pink in center.
(Don't forget to remove the toothpicks before eating!!!)
Pairs Well With
My husband told me that he wanted chicken kiev for dinner once night and I knew what it was but had never made it before. That is when I created this recipe.