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