Mix margarine, chives and garlic powder; shape into rectangle 3x2 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 margarine mixture crosswise into 6 pieces.
Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold ends up and secure with wooden pick. Mix cereal, parsley and paprika. Dip chicken into buttermilk; coat evenly with cereal mixtre.
Place chicken breasts, seam sides down, in greased square pan, 9x9x2 inches. Cook uncovered in 425 oven until chicken is done, about 35 minutes.
Ingredients:
1/4 cup softened margarine or butter
1 Tablespoon snipped chives or parsley
1/8 teaspoon garlic powder (or crushed fresh garlic)
6 small chicken breast, cut in halves
1 1/2 cups crushed cornflakes cereal
2 Tablespoons snipped parsley
1/2 teaspoon paprika
1/4 cup buttermilk or milk