I am always on the look out for new "light" recipes that still taste good and are healthy. This one fits all requirements. Yum! The only thing I changed, was instead of make little "bricks" of herb/butter, I just spread the butter mixture over the flattened chicken before rolling it up. Also, I used plain yogurt instead of milk to dip the chicken in before coating it in cereal crumbs. Worked well and we loved it!
Ingredients:
3 T reduced calorie spread, softened
1 T chopped fresh chives or parsley
1/8 tsp garlic powder
6 boneless skinless chicken breast halves (1 1/2 lbs)
2 cups cornflakes, crushed
2 tsp chopped fresh parsley
1/2 tsp paprika (left this out and added a little lemon pepper seasoning instead)
1/4 cup low-fat buttermilk or fat-free milk (OR plain yogurt)
Directions:
1) Mix spread, chives and garlic powder; shape into 3x2 inch rectangle. Cover and freeze about 30 minutes or until firm.
2) Heat over to 425 F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast to 1/4 inche thickness between two sheets of plastic wrap or waxed paper.
3) Cut chives mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over chives mixture; fold up ends and secure with toothpick.
4) Mix cereal, parsley, and paprika. Dip chicken into buttermilk, then coat lightly and evenly with cereal mixture. Place chicken, seam sides down, in pan.
5) Bake uncovered about 35 minutes or until chicken is no longer pink in center.
Courtesy of Betty Crocker!
