Chicken Rolls With Pork Stuffing

• 3 large whole chicken breasts, boned, skinned and cut in halves
• 1/2 lb. ground pork sausage
• 1 clove garlic, chopped
• 1/2 c. soft breadcrumbs
• 1/2 tsp. salt
• 1/4 tsp. ground savory
• 1/2 tsp. pepper
• 1 egg, beaten
• 2 Tbsp. butter, melted
• 1/2 tsp. salt
• 1/2 c. cold water
• 2 tsp. cornstarch
• 1/2 tsp. instant chicken bouillon
• snipped parsley

1. Place chicken between 2 pieces of waxed paper or plastic wrap; pound until 1/4 inch thick, bring careful not to tear chicken. Cook and stir sausage and garlic over medium heat until sausage is brown; drain fat.
2. Stir breadcrumbs, 1/2 teaspoon salt, savory, pepper and egg into meat mixture.
3. Place about 1/3 cup meat mixture on each breast half.
4. Roll up and secure with wooden picks.
5. Place rolls in greased 13 x 9-inch baking dish.
6. Brush rolls with melted butter.
7. Pour remaining butter over rolls.
8. Sprinkle with 1/2 teaspoon salt.
9. Cook uncovered in 400u0b0 oven until done, 35 to 40 minutes.
10. Remove chicken to warm platter; remove wooden sticks. Keep chicken warm.
11. Pour liquid from baking dish into 1-quart saucepan.
12. Stir water into cornstarch; pour into liquid.
13. Stir in bouillon (dry).
14. Heat to boiling over medium heat, stirring constantly.
15. Boil and stir 1 minute.
16. Pour gravy over chicken; sprinkle with parsley.
17. Serve with hot noodles.

chicken breasts, ground pork sausage, clove garlic, breadcrumbs, salt, ground savory, pepper, egg, butter, salt, cold water, cornstarch, instant chicken, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693448 (may not work)