1 c. butter
1 clove minced garlic
1 tbsp. chopped chives
1 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. rosemary
1/4 tsp. pepper
8 whole chicken breasts
Shake and Bake
1/4 c. milk

Combine butter, garlic, chives, parsley, salt, rosemary, and pepper in a small bowl. Mix well. Put on waxed paper; pat into 3/4 inch thick, 8 inch long bar. Freeze until hard. Pound each 1/2 chicken breast until flat. Leave skin on. Divide butter one pat for each chicken breast and roll up; start at narrow end. Fasten with toothpick. Dip chicken into milk; coat with Shake and Bake. Put in single layers in baking pan. Bake at 400 degrees for 45 minutes.