Slice 8 Tbsp. of butter into chunks and place 2 Tbsp, worth of chunks in a line in the center of each piece of chicken. Sprinkle with parsley. Tuck long sides of chicken in, and roll up from a short end, rolling as tightly as possible. Secure with toothpicks.
Melt remaining 4 Tbsp. of butter.
Add seasoning salt to crushed cornflakes in a large bag or bowl. Drudge each piece of chicken through the butter, coating completely and then through the corn flake mixture. Place seam side down in a baking dish and pour remaining butter over the top of the chicken pieces. Bake at 375 degrees F for 45 minutes or until juices run clear in chicken.
By Michele from East Bethel, MN
