| 1 | Preheat the oven to 350 degrees. |
| 2 | In a small bowl, combine the parsely, chives, and garlic powder; set aside. |
| 3 | Between 2 pieces of waxed paper, gently pound the chicken to ?inch thickness with a mallet or rolling pin. |
| 4 | 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. |
| 5 | Place a slice of butter in the center of each piece of chicken and roll tightly, tucking in the sides as you roll. |
| 6 | Place the rolls seam side down in a medium-sized muffin tins that have been coated with nonstick vegetable spray; sprinkle ?teaspoon of the seasoned bread crumbs and some paprika over each roll. |
| 7 | Bake for 25-30 minutes or until no pink remains and the juices run clear. |
| 8 | Serve immediately. |
| 9 | Yield: 6 servings recipe by : |
