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In a small bowl, stir together butter chives, parsley, thyme and garlic until completely combined. Transfer to a large piece of plastic wrap and shape into a 3-inch by 2-inch rectangle. Wrap tightly and freeze until firm, about 30 minutes.
Preheat oven to 425 degrees F. Place a wire rack on top of a rimmed baking sheet and spritz with cooking spray. Set aside.
Place flour in a small shallow dish. Whisk the eggs and Dijon mustard in a separate shallow dish. Place the Corn Flakes crumbs in a third dish.
Cut the chilled butter into 4 rectangular pieces. Place one piece of butter in the middle of each piece of chicken. Starting at a long side, tightly roll up the chicken, tucking in the short sides as you roll. Secure with toothpicks.
Season the chicken with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the Corn Flakes crumbs.
Place chicken rolls on the wire rack. Bake, uncovered, for 30-35 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Tent loosely with foil about halfway through the cooking time if the outside of the chicken starts to get too dark. Remove toothpicks and serve.