3 lg. whole chicken breasts, deboned
1/2 lb. ground pork
1 sm. 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. butter, melted
1/2 tsp. salt
1/2 c. dry white wine
1/2 c. cold water
2 tsp. cornstarch
1/2 tsp. instant chicken bouillon
Snipped parsley

Remove bones and skin from chicken breasts; cut chicken into halves. Place between 2 pieces plastic wrap; pound with mallet 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, the savory and pepper. Place about 1/3 cup pork mixture on each rolls in greased oblong baking dish, 11 x 7 x 1 1/2 inches. Brush rolls with butter, pour any remaining butter over rolls. Sprinkle with 1/2 teaspoon salt. Add wine. Cook uncovered in 400 degree oven until chicken is done, 35-40 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.