Total Time
20mins
Prep 20 mins
Cook 0 mins

Like in a restaurant :)

Ingredients Nutrition

Directions

  1. Place 2 tablespoons butter in small custard cup.
  2. Microwave at 10% 20 to 40 seconds or until soft.
  3. Stir in chives, garlic powder and white pepper.
  4. Shape the butter mixture into 2 rectangles on small square of wax paper.
  5. Freeze 10 minutes, or until firm.
  6. Pound chicken breasts with flat side of meat mallet to 1/8 inch thickness; set aside.
  7. Place remaining 3 teaspoons butter in small bowl.
  8. Increase power to High; microwave 30 to 45 seconds, or until melted.
  9. Set aside.
  10. Combine corn flake crumbs, Parmesan cheese, parsley flakes and paprika in shallow dish or on sheet of wax paper; set aside.
  11. Place frozen butter rectangle at end of pounded chicken breast.
  12. Fold end over butter.
  13. Fold in sides, then continue rolling.
  14. Secure seam with wooden picks.
  15. Roll in melted butter, then in crumbs.
  16. Place seam side down in 14-ounce square individual casseroles.
  17. Microwave at High 2 1/2 to 4 minutes, rotating and rearranging chicken after half the time, or until no longer pink and uices run clear.