Instructions

1. In a small bowl, combine the cream cheese, chives and garlic. Shape it into a 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes.
2. Flatten each chicken breast to ¼-in. thickness using a meat tenderizer mallet or something similar.
3. When the cream cheese mixture is solid again, cut the cream cheese into six equal sized pieces. I usually place the cream cheese mixture in a plastic butter container (but you could even use an ice cube tray) and then I just slice them like I would a pat of butter.
4. Place one piece in the center of each chicken breast. Fold the short sides over the cream cheese piece and then fold long sides over and secure with a toothpick or two (or three in some cases).
5. In a shallow bowl, combine the panko, parsley and paprika.
6. In another bowl, place the buttermilk.
7. Begin by dipping each chicken "package" into the buttermilk and then coat it with the panko mixture.
8. Once you have each chicken thoroughly coated, place them into a 13" x 9" baking dish with the seam side of the chicken face down.
9. Bake, uncovered, at 425° for about 35-40 minutes or until the middle is no longer pink.
10. Remove the toothpicks before serving.