2 cups prepared brown or wild rice
1/4 cup thinly sliced green onions
1/2 teaspoon pepper
4 whole boneless skinless chicken breasts
1/2 cup unseasoned whole-wheat (or your choice) dry breadcrumbs
1/4 cup grated parmesan cheese
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 cup SmartSpread, melted

Directions
In medium bowl, combine prepared rice, green onions, and pepper. Pound chicken breasts between 2 sheets of waxed paper to 1/4-inch thickness. Place about 1/3 cup rice mixture in the center of each chicken breast; roll and tuck ends under and secure with wooden skewers. In pie plate, combine remaining ingredients except butter; blend well. Roll chicken bundles in butter, then in crumb mixture. Place seam-side down in 12×8x2-inch baking dish. Bake, uncovered, in 400 F. oven 15 to 20 minutes or until chicken is cooked through. Remove skewers before serving.

Serves 4