1/4 c. butter
1 tbsp. snipped chives or parsley
1/8 tsp. garlic powder
6 sm. chicken breast halves (2 lb.)
3 c. cornflakes cereal, crushed (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 bone from chicken. Flatten to 1/2 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 with cereal mixture. Place chicken (seams down) in greased square pan.