7 boneless, skinless chicken breast halves
1 1/2 tablespoons margarine, divided
1 cup rice vinegar
1 teaspoon onion powder
1/2 teaspoon garlic salt
1 teaspoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon of margarine in a large skillet over medium heat. Mix in 1 cup of rice vinegar. Stirring constantly, cook 1 to 2 minutes, or until rice is completely absorbed, stirring constantly.
Mix remaining 1 1/2 cup vinegar into skillet; cook over medium heat until mixture is thickened.
Dredge chicken in 1/2 tablespoon margarine mixture. Place coated chicken in a 9x13 inch baking dish.
Bake uncovered in preheated oven for 35 to 45 minutes, or until chicken is cooked through and juices run clear.
Pour remaining 1 cup of rice vinegar over chicken. Drizzle with remaining 1/2 cup margarine. Top with remaining 1/2 cup margarine, and sprinkle with salt and pepper.