**[email protected]** 1 tablespoon dried parsley -- flakes
1 tablespoon chives, freeze-dried
1/2 teaspoon garlic powder
2 pounds boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter -- in 6 equal slices
1 tablespoon seasoned bread crumbs -- divided
1/8 teaspoon paprika
Preheat the oven to 350 degrees. In a small bowl, combine the parsely, chives, and garlic powder; set aside. Between 2 pieces of waxed paper, gently pound the chicken to 1/4-inch thickness with a mallet or rolling pin. Sprinkle both sides of each breast lightly with salt and pepper, then sprinkle 1 teaspoon of the parsely mixture on one side of each chicken piece. Place a slice of butter in the center of each piece of chicken and roll tightly, tucking in the sides as you roll. Place the rolls seam side down in a medium-sized muffin tins that have been coated with nonstick vegetable spray; sprinkle 1/2 teaspoon of the seasoned bread crumbs and some paprika over each roll. Bake for 25-30 minutes or until no pink remains and the juices run clear. Serve immediately.
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