1/2  medium        onion
   1      tablespoon    margarine
     3/4  cup           rice -- cooked
     1/4  cup           raisins
   1      tablespoon    fresh parsley -- chopped
   1      teaspoon      curry powder
   1      teaspoon      brown sugar
     1/2  teaspoon      poultry seasoning
          pinch         garlic powder
   2                    chicken breast halves without skin
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
   1      tablespoon    olive oil
     1/2  cup           dry white wine
   1      teaspoon      chicken base - Better Than Bouillon
1.   To prepare onion, peel skin from onion; cut in half through the root.
Reserve one half for another use. Place other hall, cut side down, on
cutting board. To coarsely chop onion, hold knife horizontally Make cuts
parallel to board, almost to root end. Next, make vertical, lengthwisecuts,
then slice across cuts to root end. (The closer the cuts are spaced, the
finer the onion is chopped.)
2.   Melt butter in large skillet over medium heat until foamy. Add onion;
cook and stir about 3 minutes or until onion is soft. Remove from heat.
3.   Stir rice, raisins, parsley, curry, brown sugar, poultry seasoning and
garlic powder into skillet; mix well and set aside.
4.   Flatten chicken breasts to 3/8-inch thickness.  Sprinkle with salt and
pepper.
5.  Divide rice mixture evenly among chicken breasts; spread to within 1
inch of edges.
6.  Roll up each chicken breast from short end, jelly-roll style; secure
with wooden toothpicks, making sure filling is entirely
enclosed.
7.  Heat oil in large skillet over medium heat; add chicken rolls to skillet
in single layer.  Cook 15 minutes or until rolls are  brown on all sides.
Add wine and bouillon to skillet; carefully stir until granules are
dissolved. Cover; simmer 30 minutes or until chicken is tender