Baked Chicken Kiev Plus

Directions

1. The secret to PERFECT Kiev is to have near-frzn butter and make final preparations quickly, then bake.
2. The butter will ooze out of the Kiev when sliced.
3. Otherwise, you end up with baked chicken in a pool of butter (that isn't all bad, lol).
4. 1. In a small bowl, stir together the butter, 1/8 tsp. garlic pwdr, grnd red pepper, and 1 Tbsp. of parsley.
5. Spread the butter mix 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
6. 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.
7. 3. Preheat the oven to 375 degrees F (190 degrees C).
8. Grease a 9x13 inch baking dish.
9. 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.
10. Dip rolled chicken breasts into buttermilk, then into the cereal mix. Place coated breasts into the prepared baking dish.
11. 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.
12. 6. Remove tooth picks and serve.