Preparation / Directions:
Preheat the oven to 350 degrees. In a small bowl, combine the parsley,
chives, and garlic; 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 each chicken breast tightly, tucking in the sides as you roll. Place the rolls seam side down in medium-sized muffin tins that have been coated with nonstick vegetable spray and sprinkle 1/2 teaspoon 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.