Chicken Rolls With Pork Stuffing - cooking recipe

Ingredients

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

Preparation

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.
Stir breadcrumbs, 1/2 teaspoon salt, savory, pepper and egg into meat mixture.
Place about 1/3 cup meat mixture on each breast half.
Roll up and secure with wooden picks.
Place rolls in greased 13 x 9-inch baking dish.
Brush rolls with melted butter.
Pour remaining butter over rolls.
Sprinkle with 1/2 teaspoon salt.
Cook uncovered in 400\u00b0 oven until done, 35 to 40 minutes.
Remove chicken to warm platter; remove wooden sticks. Keep chicken warm.
Pour liquid from baking dish into 1-quart saucepan.
Stir water into cornstarch; pour into liquid.
Stir in bouillon (dry).
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Pour gravy over chicken; sprinkle with parsley.
Serve with hot noodles.