Instructions: 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.

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