2 whole broiler-fryer chicken breasts, boned and skinned
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. butter
1/2 onion, finely chopped
3/4 c. cooked rice
1/4 c. raisins
1 tbsp. chopped parsley
1 tsp. curry powder
1/2 tsp. brown sugar
1/16 tsp. garlic powder
1 tbsp. cooking oil
1/2 c. white wine
1 tsp. granulated chicken
Bouillon

Place chicken breasts on a board. Pound with a meat mallet to flatten to 3/8 inch thickness. Sprinkle salt and pepper on chicken.

To make stuffing, melt butter over low heat in skillet. Add onion and saute for 3 minutes or until soft. Add the next 7 ingredients and mix well. Place 1/4 of the stuffing mix on each chicken breast. Roll and fasten with wooden pick.

In clean skillet, heat oil to medium temperature. Add rolls and cook, turning about 15 minutes or until brown all over. Add wine and bouillon. Cover and simmer about 30 minutes until fork can be inserted in chicken with ease. Makes 4 servings.