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Ingredientes
- 1/4 c. butter, softened
- 1/8 tsp garlic pwdr
- 1/4 tsp grnd red pepper
- 1 Tbsp. minced fresh parsley
- 5 c. honey-sweetened corn flake cereal
- 3 Tbsp. minced fresh parsley
- 1 1/2 tsp garlic pwdr
- 1 tsp paprika
- 1 tsp salt
- 6 x skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
- 1/4 c. buttermilk
Direcciones
- The secret to PERFECT Kiev is to have near-frzn butter and make final preparations quickly, then bake.
- The butter will ooze out of the Kiev when sliced.
- Otherwise, you end up with baked chicken in a pool of butter (that isn't all bad, lol).
- 1. In a small bowl, stir together the butter, 1/8 tsp. garlic pwdr, grnd red pepper, and 1 Tbsp. of parsley.
- Spread the butter mix 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
- 2. Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add in the remaining parsley, 1 1/2 tsp. garlic pwdr, paprika and salt, seal the bag, and shake to mix.
- 3. Preheat the oven to 375 degrees F (190 degrees C).
- Grease a 9x13 inch baking dish.
- 4. Remove the slab of butter mix from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks.
- Dip rolled chicken breasts into buttermilk, then into the cereal mix. Place coated breasts into the prepared baking dish.
- 5. Bake, uncovered, for 30 to 40 min till chicken is no longer pink, and the juices run clear. The outside should be crispy and golden brown.
- 6. Remove tooth picks and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 6 servings | |
| Calories 85 | |
| Calories from Fat 70 | 82% |
| Total Fat 7.93g | 10% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 459mg | 19% |
| Potassium 68mg | 2% |
| Total Carbs 1.45g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.74g | 0% |
| Protein 2.45g | 4% |
