6 boneless skinless chicken breast halves (8 ounces each)
3/4 cup crushed cornflakes
2 tablespoons minced fresh parsley
1/2 teaspoon paprika
1/3 cup buttermilk
In a small bowl, combine the 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 into six 1-in. pieces; place one piece in center of each chicken breast. Roll up chicken from a long side; tuck ends under. Secure with toothpicks.
In a shallow bowl, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow bowl. Dip the chicken into buttermilk, then coat evenly with cornflake mixture.
Preheat oven to 425°; place chicken in a greased 13 x 9 baking dish, seam side down. Bake, uncovered, 35-40 minutes or until chicken reaches an internal temperature of 170°. Discard toothpicks.