Mix butter, chives or parsley, and garlic powder;
shape into rectangle. Cover and freeze until firm,
about 30 minutes. Flatten each chicken breast to 1/4
inch thickness between waxed paper or plastic wrap.
Cut butter into 6 pieces. Place 1 piece on center of
each chicken breast. Fold long sides over butter; fold
ends up and secure with toothpick. Mix cereal,
parsley, paprika, and garlic powder. Dip chicken
breast into buttermilk; then coat with cereal mixture.
Place chicken breasts, seam side down, in greased pan.
Cook uncovered in a 425 F oven for 35 minutes.
