Soften butter in a small bowl.

Mince chives and garlic.

Combine softened butter, minced chives, and minced garlic in the bowl.

Shape the butter mixture into a 3-in. x 2-in. rectangle.

Cover the butter rectangle and freeze until firm (approximately 30 minutes).

Flatten each chicken breast to 1/4-in. thickness.

Cut the frozen butter mixture into six 1-in. pieces.

Place one piece of butter in the center of each flattened chicken breast.

Roll up the chicken from a long side, tucking the ends under.

Secure the rolled chicken with toothpicks.

Crush cornflakes in a shallow bowl.

Mince fresh parsley.

Combine crushed cornflakes, minced parsley, and paprika in the bowl.

Place buttermilk in another shallow bowl.

Dip each chicken roll into buttermilk.

Coat the buttermilk-dipped chicken evenly with the cornflake mixture.

Place the breaded chicken rolls in a greased 13-in. x 9-in. baking dish, seam side down.

Bake uncovered at 425°F (220°C) for 35-40 minutes, or until the chicken is no longer pink.

Discard the toothpicks before serving.