Baked Stuffed Chicken Breasts
|Margarine||2 Teaspoon, divided|
|Finely chopped mushrooms||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Dry vermouth||2 Teaspoon|
|Garlic cloves||1 Small, mashed|
|Cooked long grain rice||1⁄2 Cup (8 tbs)|
|Skinned boned chicken breasts||10 Ounce, pounded to 1/8-inch thickness (2 Breasts, 5 Ounce Each)|
|Plain dried bread crumbs||3 Tablespoon|
|Parsley sprigs||1 (For Garnish)|
1. In small nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add mushrooms, onion, vermouth, garlic, salt, and pepper and saute, stirring occasionally, until onion is tender. Remove from heat and stir in rice.
2. Place chicken breasts 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 roil with wooden toothpicks.
3. Preheat oven to 350°F. In small nonstick skillet melt remaining teaspoon margarine; remove from heat. Spread bread crumbs on sheet Of wax paper; roll each stuffed breast in margarine, then in crumbs, coating all sides.
4. 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 to 25 minutes.