Ingredients:
1/4 cup butter, softened
1 tablespoon minced chives
1 garlic clove, minced
6 boneless skinless chicken breast halves (8 ounces each)
3/4 cup crushed cornflakes
2 tablespoons minced fresh parsley
1/2 teaspoon paprika
1/3 cup buttermilk
Hot cooked rice, optional
1) In a small bowl, combine the butter, chives and garlic. Shape into 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes.
2) Flatten each chicken breast to 1/4-in. thickness. Cut the butter mixture crosswise into six pieces; place one piece in center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick.
3) In a shallow dish, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip the chicken into buttermilk, then coat evenly with cornflake mixture.
4) Place chicken seam side down in a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 425 degrees for 35-40 minutes or until no longer pink. Remove toothpicks before serving. Serve over rice if desired.
Yield: 6 servings
Results:
My Thoughts: James kept saying that this wasn't the most healthy meal for us....but I disagree. I mean, maybe the butter isn't all that great for you but the chicken being baked cancels that out right? ;-P And maybe adding more butter to the very dry rice wasn't a great idea but it made it taste so MUCH better!! I'm not sure if there should have been more juice from the chicken to moisten the rice but we tried, at the last minute, to come up with an alternative. For the sake of time, melted butter sufficed! But, in the future I might try to find a gravy of sorts to put on the rice. All in all, I actually really liked this meal and we will probably make it again!
No comments:
Post a Comment