|Margarine/Butter||1⁄4 Cup (4 tbs), softened|
|Chopped chives||2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
|Boneless skinless chicken breast halves||1 1⁄2 Pound (4 Pieces)|
|Cornflake crumbs||1⁄2 Cup (8 tbs)|
|Chopped tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Buttermilk/Milk||1⁄4 Cup (4 tbs)|
1. Mix margarine, chives, garlic powder and white pepper. Drop by tablespoonfuls into 4 mounds on waxed paper. Freeze about 20 minutes or until firm.
2. Flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Place 1 mound of margarine mixture on center of each chicken breast half. Fold long sides over mound; fold ends up. Secure with wooden picks.
3. Mix cornflake crumbs, tarragon and paprika. Dip chicken into buttermilk; coat evenly with crumb mixture. Arrange chicken, seam sides up, on rack in dish. Cover with waxed paper and microwave on high 6 to 8 minutes or until juices run clear. Remove wooden picks.