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

Mix butter, chives, and garlic powder; shape into rectangle, 3 x 2 inches. Cover and freeze until firm, about 30 minutes.

Remove bones and skin from chicken breast halves. Flatten each chicken breast to 1/4 inch thickness between plastic wrap or waxed paper. Cut butter mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides over butter; fold ends up and secure with wooden pick.

Mix corn flakes, parsley, and paprika. Dip chicken into milk; coat evenly with corn flake mixture. Place chicken, seam sides down, in greased square pan, 9 x 9 x 2 inches. Bake uncovered at 425 degrees until chicken is done, about 35 minutes; remove wooden picks. 6 servings, 265 calories per serving.