1. In small bowl, combine butter, chives and garlic.

2. Shape into 3in x 2in rectangle

3. Cover and freeze until firm, about 30 minutes

4. Flatten chicken to 1/4 in.

5. Cut butter into 6 pieces; place one in center of each chicekn breast

6. Fold long sides over butter; fold ends up and secure with toothpick

7. In shallow dish, combine cornflakes, parsley and paprika.

8. Place buttermilk in a shallow dish.

9. Dip chicken in buttermilk, then coat with cornflake mixture.

10. Place chicken seam-side down in a greased 13x9x2 baking pan.

11. Bake, uncovered, at 425 for 35 to 40 minutes or until no longer pink.