Tuscan Chicken Rolls With Pork Stuffing

• 3 chicken breasts, skinned, boned and cut in halves
• 1/2 lb. ground pork
• 1 onion, finely chopped
• 1 clove garlic, chopped
• 1 egg, beaten
• 1/2 c. soft bread crumbs
• 1/2 tsp. salt
• 1/4 tsp. ground savory
• 1/4 tsp. pepper
• 2 Tbsp. melted margarine
• 1/2 c. dry white wine or 1/2 c. cold water
• 2 tsp. cornstarch
• 1/2 tsp. instant chicken bouillon
• parsley

1. Place chicken between 2 pieces of plastic wrap and pound to 1/4-inch thick.
2. Don't tear meat.
3. Cook pork, onion and garlic over medium heat until pork is brown.
4. Drain fat.
5. Stir in egg, bread crumbs, salt, savory and pepper.
6. Place about 1/3 cup pork mixture on each chicken breast half.
7. Roll up and secure with wooden picks.
8. Place rolls in greased oblong baking dish.
9. Brush rolls with margarine and pour any remaining margarine over rolls. Add wine or water.
10. Cook, uncovered, in a 400u0b0 oven for 35 to 40 minutes.

chicken breasts, ground pork, onion, clove garlic, egg, bread crumbs, salt, ground savory, pepper, margarine, white wine, cornstarch, instant chicken, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949814 (may not work)