1/4 c. butter, softened
1 tbsp. snipped chives or parsley
1/8 tsp. garlic powder
6 sm. chicken breast halves, about 2 lb.
3 c. cornflakes cereal, crushed (about 1 1/2 c.)
2 tbsp. snipped parsley
1/2 tsp. paprika
1/4 c. buttermilk or milk

Mix butter, chives and garlic powder; shape into rectangle, 3 x 2 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, 9 x 9 x 2 inches. Bake uncovered in 425 degree oven until chicken is done, about 35 minutes. 6 servings - 265 calories per serving.