chicken breast halves, skinless and boneless
snipped fresh parsley
1Mix butter, chives and garlic powder; shape into rectangle 3x2 inches.
2Cover and freeze until firm, about 30 minutes.
3Remove skin and bones from chicken breasts.
4Flatten each chicken breast to 1/4 inch thickness between waxed paper or plastic wrap.
5Cut butter mixture crosswise into 6 pieces.
6Place 1 piece on center of each chicken breast.
7Fold long sides over butter; fold ends up and secure with wooden pick.
8Mix cereal, parsley and paprika.
9Dip chicken into buttermilk; coat evenly with cereal mixture.
10Place chicken breasts, seam sides down, in greased square pan, 9x9x2 inches.
11Cook uncovered in 425 oven until chicken is done, about 35 minutes.