Garlic Chicken Kiev

3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh chives or parsley
1/8 teaspoon garlic powder
6 small skinless boneless chicken breast halves (about 3 pounds)
2 cups corn flakes, crushed (about 1 cup)
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup buttermilk or 1/4 cup skim milk

Mix margarine, chives and garlic powder; shape into rectangle, 3 x 2 inches. Cover and freeze until firm, about 30 minutes.

Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between wax paper or plastic wrap.

Heat oven to 425 degrees F.

Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold up ends and secure with wooden pick.

Mix corn flakes, parsley and paprika. Dip chicken into buttermilk; lightly and evenly coat with corn flake mixture. Place chicken breasts, seam sides down, in a 9-inch square pan sprayed with nonstick cooking spray. Bake uncovered until chicken is done, about 35 minutes.

Microwave Directions: Prepare chicken as directed. Arrange coated chicken breasts, seam sides down, on microwavable rack in microwavable dish. Microwave uncovered on HIGH 4 minutes; rotate dish 1/2 turn. Microwave until chicken is done, 4 to 6 minutes longer. Let stand uncovered 5 minutes.