Ingredients

• 4 chicken breasts
• 2 cups of Corn Flakes cereal, crushed
• 1.5 sticks butter, divided
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. seasoning salt
• 1 tsp. fresh parsley, chopped

Directions

Pound chicken to be about 1/4 inch thin. Season chicken with salt, pepper and garlic powder.

Slice 8 Tbsp. of butter into chunks and place 2 Tbsp, worth of chunks in a line in the center of each piece of chicken. Sprinkle with parsley. Tuck long sides of chicken in, and roll up from a short end, rolling as tightly as possible. Secure with toothpicks.

Melt remaining 4 Tbsp. of butter.

Add seasoning salt to crushed cornflakes in a large bag or bowl. Drudge each piece of chicken through the butter, coating completely and then through the corn flake mixture. Place seam side down in a baking dish and pour remaining butter over the top of the chicken pieces. Bake at 375 degrees F for 45 minutes or until juices run clear in chicken.

By Michele from East Bethel, MN