Baked Stuffed Chicken Breast

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Ingredients:

2 teaspoons margarine, divided
1/2 cup finely chopped mushrooms
1/4 cup diced dry bermouth
1 small garlic clove, mashed
1/2 teaspoon salt
Dash of pepper
1/2 cup cooked long-grain rice
2 skinned and boned chicken breast (5 ounces each) pounded to 1/8 inch thickness
3 tablespoons plalin dried bread crumbs
Dash paprika

Garnish

Parlsey sprigs

Directions

In a small nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add mushrooms, onion, vermouth, garlic, salt and pepper and saute, stirring occasionally, unti onion is tender. Remove from heat and stir in rice.

Place chicke breast skin side down and spread half of the rice mixture onto each, leaving a border of about 1/2 inch, fold long sides over, then roll breast from short end to enclose filling. Secure each roll with wooden toothpicls.

Perheat oven to 350 degrees. In small nonstick skillet melt remaing teaspooon margarine; remove from heat. spread bread crumbson sheet of waax paper; roll each stuffed breast in margarine, then in crumbs, coating all sides.

Spray 7 x 5 1/2 x 3 inch baking dish with nonstick cooking spray; transfer chicken rolls to dish and sprinkle with any remaining crumbs. Sprinkle with paprika and bake until chicken is tender, 20 t0 25 minutes. SErve garnished with parsley sprigs; remove toothpicks before serving.