In a small bowl, mix butter, chives and garlic. Shape into a 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4-in. thickness. Cut the butter mixture crosswise into six pieces place one piece in center of each chicken breast. Fold long sides over butter fold ends up and secure with a toothpick. Combine cornflakes, parsley and paprika. Dip the chicken into buttermilk coat evenly with cornflake mixture. Place chicken, seam side down, in a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 425° for 35 minutes. Remove toothpicks before serving.
© Copyright Reiman Publications, 1993-1997
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