8 whole boned chicken breasts
1 (2 3/8 oz.) pkg. Shake 'n Bake
1/4 c. milk

SEASONED butter MIXTURE:

1 c. butter
1 clove garlic, chopped
1 tbsp. chopped chives
1 tbsp. parsley, chopped or dried
1 tsp. salt
1/2 tsp. rosemary, crumbled
1/4 tsp. pepper

Combine butter mixture ingredients in small bowl; mix thoroughly. Place on wax paper; pat into roll 3/4 inch thick and 8 inch long. Refrigerate or freeze until hard.

Place chicken breast between wax paper; pound 1/4 inch thick. Do not remove skin. Divide butter mixture roll into eighths and place one on each chicken breast. (Pin together with toothpicks and keep account.)

Preheat oven to 400 degrees. Place seasoned coating mix in bowl and moisten chicken with milk and roll in coating mix. Bake 45 minutes or until tender. Bake on shallow baking sheet. Serve on a bed of parsley chicken flavored rice pilaf.

This may be made ahead a few hours, putting seasoned coating on just before baking.