2 whole boneless, skinned chicken breasts

SAUCE:

2 tbsp. flour
2 tsp. chicken bouillon granules
3/4 c. water (or white sauce)
1/2 c. milk (or half and half)

WHEAT GERM MIXTURE:

1/4 c. butter
1/2 c. wheat germ
1/4 c. finely chopped onion
1/2 tsp. basil
1/4 tsp. garlic
Toothpicks
1 tbsp. butter for frying

Place each piece of chicken between sheets of wax paper. Pound with mallet or rolling pin until very thin. To make sauce: Combine flour and chicken granules in saucepan. Gradually add water and milk, cooking on medium heat until thickened, set aside.

Melt 1/4 cup butter. Add wheat germ, onion, basil, garlic and 1 tablespoon of sauce mixture to melted butter, mix well. Place 1/4 cup of wheat germ mixture on one end of each chicken piece - roll up and fasten with toothpicks. Brown rolls in 1 tablespoon butter.

Place in 1 1/2 quart baking pan; pour remaining sauce over and cover. Bake at 400 degrees for 40 minutes until tender. Remove toothpicks to serve.