1 1/2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1/4 cup buttermilk
In a small bowl, stir together the melted butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix. Preheat the oven to 375 degrees. Grease a 9x13 inch baking dish. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish. Pour the remaining cereal mixture on top chicken and lastly the butter mixture evenly.
Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.