Tuscan Chicken Rolls With Pork Stuffing Recipe

3 Large Whole Chicken Breasts
    (about 2 1/2 Pounds Total)
1/2 Pound Ground Pork
1 Small Onion, Minced
1 Clove Garlic, Chopped
1 Egg, Beaten
1/2 Cup Soft Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Ground Savory
1/4 Teaspoon Pepper
2 Tablespoons Butter Or Margarine, Melted
1/2 Teaspoon Salt
1/2 Cup Dry White Wine
1/2 Cup Cold Water
2 Teaspoons Cornstarch
1/2 Teaspoon Instant Chicken Bouillon
minced Parsley

remove Bones And Skin From Chicken Breasts; Cut Chicken Into Halves. Place Between 2 Pieces Plastic Wrap; Pound Until 1/4 Inch Thick, Being Careful Not To Tear The Meat. Cook And Stir Pork, Onion And Garlic Over Medium Heat Until Pork Is Brown. Drain Fat. Stir In Egg, Bread Crumbs, 1/2 Teaspoon Salt, Savory And Pepper. Place About 1/3 Cup Pork Mixture On Each Chicken Breast Half. Roll Up; Secure With Wooden Picks. Place Rolls In Greased 11 X 7-inch Baking Dish. Brush Rolls With Butter; Pour Any Remaining Butter Over Rolls. Sprinkle With 1/2 Teaspoon Salt. Add Wine. Bake Uncovered At 400 Degrees F Until Chicken Is Done, 35 To 40 Minutes.

remove Chicken To Warm Platter; Remove Wooden Picks. Keep Warm. Pour Liquid From Baking Dish Into 1-quart Saucepan. Stir Water Into Cornstarch; Pour Into Liquid. Stir In Bouillon. Heat To Boiling Over Medium Heat, Stirring Constantly. Boil And Stir 1 Minute. Pour Gravy On Chicken. Top With Parsley.

yields 6 Servings.