Last night I was inspired to make this recipe by my dad who sent me a potato casserole recipe a while back that incorporated corn flakes as the topping. While, I haven’t made that specific recipe, I did have a couple of pretty bare looking chicken breasts in the fridge and a small box of corn flakes from those cereal variety packs sitting in the cupboard. Full disclosure: Yes, I am in my thirties and still love to buy the children’s cereal variety packs now and then. This recipe is a healthier version of the traditional Chicken Kiev dish.

Healthy Chicken Kiev ©EverydayCookingAdventures 2013

I used half cilantro and half parsley in my filling and refrigerated the butter concoction for only 20 minutes due to being exceedingly hungry already when I started making the meal. I wouldn’t say I did a very professional job rolling up and fastening the chicken breasts with toothpicks, but who really cares as long as it tastes good! If Martha Stewart decides to stop by for dinner next time I make this I will try a little harder though, promise.

I feel like I’ve been having a lot of poultry lately, but, hey, red meat certainly shouldn’t be eaten everyday so what the heck. I’ll have to switch it up a bit though soon…I see flank steak in the future! Nevertheless, this recipe came out perfectly delicious. I thought it might be a bit flavorless seeing as how it is labeled “healthy” but thankfully it was not! The corn flakes added a pleasing crunch to each bite. Next time I might serve it with a little basic cream sauce or chicken gravy but otherwise it was great and went nicely with the rest of my leftover Potato Kugel from Food & Wine Magazine. I realized after plating dinner though that this was a very brown-colored meal…I should have served it with some salad or green veggie perhaps, but there is always next time. Here’s my Chicken Kiev:

Challah, Kugel & Chicken Kiev ©EverydayCookingAdventures 2013

Healthy Garlic Chicken Kiev

From: Betty Crocker

Prep Time: 30 Minutes
Cook Time: 35 Minutes
Makes: 2 servings

Ingredients:
1 1/4 tablespoon reduced-calorie butter or margarine spread, softened
1/3 tablespoon chopped fresh chives or parsley or cilantro
1/4 teaspoon garlic powder
2 boneless skinless chicken breast halves
3/4 cup Corn Flakes cereal, crushed
1 tablespoon chopped fresh parsley
1/4 teaspoon paprika
1/4 cup low-fat buttermilk or fat-free (skim) milk

Directions:
1. Mix spread, chives or parsley and garlic powder; shape into a rectangle. Cover and freeze about 30 minutes or until firm.

2. Heat oven to 425°F. Spray square pan, 8×8 inches, with cooking spray. Pound flat each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.

3. Cut the butter mixture crosswise into 2 halves. Place 1 half on center of each chicken breast. Fold long sides of chicken over the butter mixture; fold up ends and secure with toothpick.

4. Mix cereal, parsley and paprika. Dip chicken into buttermilk or skim milk, 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.