2 chicken breasts, skinned, boned & halved
2 1/2 c. frozen mixed vegetables
1/2 c. chicken broth
1/4 tsp. salt
1/4 tsp. thyme leaves
1/4 tsp. paprika
1/8-1/4 tsp. pepper
2 c. cooked rice (3/4 uncooked)
2 tbsp. flour
1/2 c. skim milk

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound with mallet or rolling pin until about 1/8-1/4 inch thick. Repeat with remaining chicken breasts.

Reserve 1 cup of vegetables for sauce. Spoon remaining vegetables onto center of each chicken; roll up. In large skillet combine broth, thyme, salt, paprika and pepper. Add chicken rolls, seam side down, bring to boil. Reduce heat; cover, simmer 15-20 minutes or until chicken is tender.

Using slotted spoon, remove chicken. Arrange over rice on serving platter; cover to keep warm. Add reserved vegetables to mixture in skillet. Bring to a boil. Reduce heat; cover, simmer 5-7 minutes or until vegetables are crisp tender.

In small bowl combine flour and milk; blend well. Add to mixture in skillet; cook until thick, stirring constantly. Spoon over rice and chicken. 4 servings.