Baked Stuffed Chicken Breasts - cooking recipe

Ingredients

2 tsp. margarine, divided
1/2 c. finely chopped mushrooms
1/4 c. diced onion
2 tsp. dry vermouth or water
1 small garlic clove, mashed
1/2 tsp. salt
dash of pepper
1/2 c. cooked long grain rice
2 (5 oz.) skinned and boned chicken breasts, pounded to 1/8 -inch thickness
3 Tbsp. plain dried bread crumbs

Preparation

In nonstick skillet, heat 1 teaspoon margarine until bubbly. Add mushrooms, onion, vermouth or water, garlic, salt and pepper. Saute until onion is tender.
Remove from heat and stir in rice. Place chicken breasts, skin side down, and spread half of rice mixture onto each.
Fold long sides over then roll breast from short end to enclose filling.
Secure with wooden toothpick. Preheat oven to 350\u00b0.
Melt remaining margarine.
Roll each stuffed breast in margarine then in bread crumbs coating all sides.
Spray baking dish with nonstick cooking spray.
Transfer chicken rolls to dish and bake for 20 to 25 minutes.
Remove toothpicks before serving.
Contains 310 calories per serving, 7 g. fat.
Yield:
2 servings per recipe.