TUSCAN CHICKEN ROLLS WITH PORK STUFFING

3 large whole chicken breasts, boneless and pounded to l/4″ thick
l/2 lb.ground pork
l small onion, finely chopped
l clove garlic, chopped
l egg, beaten
l/2 cup soft bread crumbs
l tsp. salt
l/4 tsp. ground savory
l/4 tsp. pepper
2 tbsps. butter, melted
l/2 cup dry whitge wine
l/2 cup cold water
2 tsp. cornstarch
l/2 tsp. instant chicken bouilon
Snipped parsley
Cook and stir pork, onion and garlic ov er med. heat until pork is
brown. Drain fat. Stir in egg, bread crumbs, l/2 tsp. salt, savory
and pepper. Place about l/3 cup pork mixture on each chiken breast
half. Roll up and secure with wooden picks. Place rolls in greased
llx7xl-l/2″ baking dish. Brush rolls with butter and pour any
remaining butter over rolls. Sprinkle with l/2 tsp. salt. Add wine.
Cook, uncovered, at 400 until chicken is done, 35 to 40 mins. Remove
chicken to warm platter. Removew wooden picks. Keep warm. Pour
liquid from baking dish into l qt. saucepan. Stir cold water into
cornstarch and pour into liquid. Stir in bouillon. Heat to boiling
over med. heat, stirring constantly. Boil and stir l minute. Pour
gravy on chicken. Top with parsley.
Serves 6. Prodigy