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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.
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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.
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