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2 tsp. margarine, divided
1/2 c. finely chopped
1/4 c. diced onion
2 tsp. dry vermouth
1 small garlic clove, mashed
1/2 tsp. salt
dash of pepper
1/2 c. cooked long grain rice
2 skinned and boned chicken
breasts, pounded to 1/8
inch thickness
3 Tbsp. plain dried bread
dash of paprika

In small nonstick skillet heat 1 teaspoon of margarine
until bubbly and hot. Add mushrooms, onions, vermouth, garlic,
salt and pepper and saute, stirring occasionally until onion is
tender. Remove from heat and stir in rice. Place chicken
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 toothpicks. Preheat oven to 350 degrees. In
small skillet, melt 1 teaspoon margarine. Remove from heat.
Spread bread crumbs on wax paper. Roll each stuffed breast in
margarine, then in crumbs. Put in baking dish with cooking
spray. Sprinkle with paprika and bake 20 to 25 minutes. Makes
2 servings, 310 calories.

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