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Curried Chicken Rolls

2 whole broiler-fryer chicken breasts, halved, boned, and skinned
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon margarine
1/2 onion, finely chopped
3/4 cup cooked rice
1/4 cup raisins
1 tablespoon chopped parsley
1 teaspoon curry powder
1/2 teaspoon poultry seasoning
1 teaspoon brown sugar
1/16 teaspoon garlic powder
1 tablespoon cooking oil
1/2 cup white wine
1 teaspoon granulated chicken bouillon


On a hard surface with a meat mallet, pound chicken to 3/8 inch thickness.
Sprinkle chicken with salt and pepper.
In a fry pan, melt the margarine, add onion and sauté about 3 minutes or until soft.
Add rice, raisins, parsley, curry powder, poultry seasoning, brown sugar, and garlic powder. Stir until well mixed.
Divide stuffing into four portions.
Place one portion on each piece of chicken.
Roll and fasten with wooden picks.
In another fry pan, place oil and heat to medium temperature.
Add chicken rolls and cook, 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.