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4 boneless chicken breast halves, skinned
Garlic salt
Seasoned salt
Freshly ground pepper
8 tablespoons Boursin-type cheese
2 tablespoons butter
2 medium onions, sliced
10 medium mushrooms. thinly sliced
2 tablespoons white wine
2 tablespoons sour cream
1 teaspoon prepared horseradish
Freshly cooked rice

Pound chicken breasts to thickness of 1/4 inch. Sprinkle them with garlic
salt, seasoned salt and pepper. Spread each with 2 tablespoons cheese.
Roll up to enclose cheese. Secure with toothpicks.
Melt butter in medium skillet over moderate heat. Add onions and sauté
until soft, about 5 minutes. Remove with slotted spoon and set aside.
Increase heat to medium high. Add chicken to skillet and cook until
browned, turning once, 10 to 14 minutes. Reduce heat to medium.
Return onions to skillet. Add mushrooms and wine and cook 5 minutes.
Remove chicken with slotted spoon and keep warm.
Add sour cream and horseradish to skillet. Stir sauce until heated
through. Arrange chicken on rice and pour sauce over.
Serve immediately. Serves 4.

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