2 tablespoons margarine
6 green onions, finely chopped
1 cup apple juice, divided
2 Granny Smith apples; peeled, cored and chopped
1/2 cup whole wheat bread crumbs
2 tablespoons parsley, minced 1/8 teaspoon salt
1/4 teaspoon caraway seeds
4 boneless chicken breast halves
2 tablespoons white wine
1 tablespoon cornstarch
Place a large skillet over medium high heat. Melt 1 tablespoon of the margarine. Add the onions and sauté, stirring, until tender, about 3 minutes. Remove from heat. Stir in 2 tablespoons apple juice and the chopped apples, bread crumbs, parsley, salt, and caraway seeds. Mix well. Remove from skillet and set aside. Wipe pan.
Flatten the chicken by pounding between pieces of plastic wrap. Divide the crumb mixture evenly over the center of each piece of meat. Roll up the pieces, tucking the ends under. Secure with toothpicks.
Add the remaining margarine to the pan over medium high heat. When the margarine is melted, add the chicken rolls. Cook, turning until browned on all sides. Add 2 tablespoons apple juice and the wine. Cover, reduce heat to a simmer and cook gently for 45 minutes. Transfer to a serving dish and remove the wooden picks.
Add the cornstarch to the pan juices. Stir until smooth. Stir in the remaining 3/4 cup apple juice; bring to a boil. Cook, stirring, until the sauce is thickened. Place each chicken roll on a bed of rice on a dinner plate. Spoon the sauce over the chicken. Garnish with the apple slices.