Ingredients:

• 2 whole broiler fryer chicken breasts, halved, boned and skinned
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 tbsp margarine
• 1/2 onion, chopped fine
• 3/4 cup cooked rice
• 1/4 cup raisins (optional)
• 1 tbsp chopped parsley
• 1 tsp curry powder
• 1/2 tsp poultry seasoning
• 1 tsp brown sugar
• 1 tbsp cooking oil
• 1/2 cup white wine
• 1 tsp granulated chicken bouillon
• 1/16 tsp garlic powder

Instructions:

Pound chicken to 3/8 inch thick.  Sprinkle salt and pepper on chicken.  Make stuffing in fry pan by melting margarine over medium heat.  Add onions and saute 3 minutes until soft.  Add rice, raisin, parsley, curry powder, poultry seasoning, brown sugar, and garlic powder.  Stir well.  Divide into 4 equal portions.  Put 1 portion on each piece of chicken.  Roll and fasten with wood tips.  In a second frying pan, heat oil to medium temperature.  Add chicken rolls and cook.  Turn about 15 minutes or until brown on all sides.  Add wine and bouillon.  Cover and simmer about 30 minutes or until fork can be inserted in chicken with ease.