Tuscan Chicken Rolls with Pork Stuffing (Rollatini di Pollo)

3 large whole chicken breasts
    (about 2 1/2 pounds total)
1/2 pound ground pork
1 small onion, minced
1 clove garlic, chopped
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground savory
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 cup dry white wine
1/2 cup cold water
2 teaspoons cornstarch
1/2 teaspoon instant chicken bouillon
Minced parsley

Remove bones and skin from chicken breasts; cut chicken into halves. Place between 2 pieces plastic wrap; pound 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, savory and pepper. Place about 1/3 cup pork mixture on each chicken breast half. Roll up; secure with wooden picks. Place rolls in greased 11 x 7-inch baking dish. Brush rolls with butter; pour any remaining butter over rolls. Sprinkle with 1/2 teaspoon salt. Add wine. Bake uncovered at 400 degrees F until chicken is done, 35 to 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.

Yields 6 servings.