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Makes 6 Servings

3 tablespoons reduced-calorie spread, softened
1 tablespoon chopped fresh chives or parsley
1/8 teaspoon garlic powder
6 boneless skinless chicken breast halves (1 1/2 pounds)
2 cups Country Corn Flakes cereal, crushed (1 cup)
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup low-fat buttermilk or fat-free (skim) milk

Mix spread, chives and garlic powder; shape into 3x2-inch rectangle. Cover and freeze about 30 minutes or until firm. Heat oven to 425F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Cut chives mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over chives mixture; fold up ends and secure with toothpick. Mix cereal, parsley and paprika. Dip chicken into buttermilk, then coat lightly and evenly with cereal mixture. Place chicken, seam sides down, in pan.
5. Bake uncovered about 35 minutes or until chicken is no longer pink in center.

Source: ---- 1 Serving: Calories 200 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 65mg; Sodium 160mg; Potassium 250mg; Carbohydrate 9g (Dietary Fiber 0g); Protein 27g ---- % Daily Value: Vitamin A 22%; Vitamin C 6%; Vitamin D 10%; Calcium 2%; Iron 20%; Folic Acid 10% ----Diet Exchanges: 1/2 Starch; 3 1/2 Very Lean Meat; 1 Fat