Chicken Kiev

1. Stage

In a small bowl, combine the butter, chives and garlic. Shape the butter into a 3x2-inch rectangle. Cover and freeze it until it's firm, about 30 minutes. Editor's Tip: This recipe doesn't include any salt, so if you'd like, you can add some to the butter mixture, and some to the cornflakes mixture that you'll make later.

2. Stage

Flatten each chicken breast to a 1/4-inch thickness. Cut the chilled butter into six 1-inch pieces, and place one piece in the center of each chicken breast. Roll up the chicken from one of the long sides, and tuck the ends under. Secure the chicken rolls with toothpicks. Editor's Tip: To flatten the breasts, place them, one at a time, on a clean cutting board covered in storage wrap. Cover the breast with another layer of storage wrap. Using something heavy—such as a meat mallet, rolling pin, the bottom of a skillet or a can of food—smack the meat evenly all over until it is the thickness called for in the recipe.

3. Stage

In a shallow bowl, combine the cornflakes, parsley and paprika. Add the buttermilk to another shallow bowl. Dip the chicken into the buttermilk, turning to coat. Then dip the chicken into the cornflakes mixture, making sure all sides are covered.

4. Stage

Preheat the oven to 425°F. Place chicken in a greased 13x9-inch baking dish, seam side down. Bake the chicken, uncovered, for 35 to 40 minutes or until the chicken reaches an internal temperature of 170°. Discard the toothpicks before serving. Editor's Tip: The USDA recommends the internal temperature of chicken to be at least 165°, so if you'd rather not risk the chicken drying out at 170°, test it with a meat thermometer in the thickest part of the chicken. If it reads 165°, you can take it out of the oven early.