Chicken Kiev

Directions

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 350° oven for 50 to 60 minutes, uncovered, until golden brown.
7. 7
   Turn them over if they get too brown on one side.