• Cooking Time:
  • Servings: 6
  • Preparation Time:



  • 3 tablespoons reduced-fat margarine -- softened
  • 1 tablespoon snipped fresh chives or parsley
  • 1/8 teaspoon garlic powder
  • 6 small skinless boneless chicken breast halves (about 3 pounds)
  • 2 cups corn flakes -- crushed (about 1 cup)
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon paprika
  • 1/4 cup buttermilk OR 1/4 cup skim milk


  • Mix margarine, chives and garlic powder; shape into rectangle, 3 1— 2 inches. Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between waxed paper or plastic wrap.
  • Heat oven to 425º. Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold up ends and secure with wooden pick. Mix corn flakes, parsley and paprika. Dip chicken into buttermilk; lightly and evenly coat with corn flake mixture. Place chicken breasts, seam sides down, in square pan, 9 — 9 — 2 inches, sprayed with nonstick cooking spray. Bake uncovered until chicken is done, about 35 minutes.
  • Microwave Directions: Prepare chicken as directed. Arrange coated chicken breasts, seam sides down, on microwavable rack in microwavable dish. Microwave uncovered on High 4 minutes; rotate dish 1/2 turn. Microwave until chicken is done, 4 to 6 minutes longer. Let stand uncovered 5 minutes.
  • Serves 6 --

Categories: Dairy  Freezer  Main Dish  Microwave  Oven  Poultry 
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