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Categories:Viewed: 34 - Published at: 2 years ago
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
Method
- 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°.
- 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.
