In small nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add mushrooms, onion, vermouth, garlic, salt, and pepper and saute, stirring occasionally, until onion is tender.
Remove from heat and stir in rice.
Place chicken breasts skin-side down and spread half of the rice mixture onto each, leaving a border of about 1/2 inch; fold long sides over, then roll breast from short end to enclose filling.
Secure each roll with wooden toothpicks.
Preheat oven to 350°F.
In small nonstick skillet melt remaining teaspoon margarine; remove from heat.
Spread bread crumbs on sheet of wax paper; roll each stuffed breast in margarine, then in crumbs, coating all sides.
Spray 7 x 5 1/2 x 3-inch baking dish with nonstick cooking spray; transfer chicken rolls to dish and sprinkle with any remaining crumbs.
Sprinkle with paprika and bake until chicken is tender, 20 to 25 minutes.
Serve garnished with parsley sprigs; remove toothpicks before serving.