Baked Chicken Kievs
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
6
- Ingredients
- ¼ cup unsalted butter (softened)
- 1 ¾ tsps garlic powder (divided)
- 4 Tbsps chopped, fresh parsley (divided)
- 5 cups Corn flakes
- 3 Tbsps chopped, fresh parsley (divided)
- 1 tsp sweet paprika
- 1 tsp salt
- 6 boneless, skinless Chicken breasts (pounded to 1/4-inch thickness)
- ¼ cup Buttermilk
- For Sautéed Asparagus
- ¼ cup butter
- 1 ½ bunches fresh Asparagus (spears)
- 3 cloves garlic cloves (chopped)
Preparation steps
1.
In a small bowl, combine butter, 1/4 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 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 storage bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
3.
Preheat the oven to 375ºF / 190ºC). Grease a 9 x 13-inch baking dish.
4.
Remove the butter mixture 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 mixture. Place coated breasts into the prepared baking dish.
5.
Bake, uncovered, for 30 to 35 minutes until chicken is no longer pink, and the juices run clear. The outside crust should be crispy and golden brown. Serve with asparagus.
6.
For Asparagus:
7.
While the chicken is cooking, melt the butter in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 8 to 10 minutes, stirring occasionally, or until asparagus is tender crisp.
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