Chicken Kiev

1. 1

   Cut butter pats and place in freezer 10 to 15 minutes before starting to cook.

2. 2

   Pound chicken breasts with tenderizer hammer until flat and thin.

3. 3

   Insert butter pat in center of each breast; add a dash of garlic salt, onion flakes and parsley.

4. 4

   Roll up each breast and pound edges to seal (may need toothpicks to hold together).

5. 5

   Dip each breast in beaten egg and then in corn flake crumbs.

6. 6

   Bake in a 350u00b0 oven for 50 to 60 minutes, uncovered, until golden brown.

7. 7

   Turn them over if they get too brown on one side.

No additional tips available.