Tuscan Chicken Rolls With Pork Stuffing

Heat oven to 400 degrees F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.

Cook ground pork, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in egg, bread crumbs, 1/2 teaspoon salt, the savory and pepper.

Place about 1/3 cup pork mixture on each chicken breast half to within 1/2 inch of edges. Roll up tightly; secure with toothpicks.

Place in greased dish. Drizzle rolls with margarine. Sprinkle with 1/2 teaspoon salt. Pour wine into dish. Bake uncovered 35 to 40 minutes or until chicken is no longer pink when center of thickest pieces are cut.

Remove chicken to warm platter; remove toothpicks. Keep chicken warm.

Pour liquid from dish into 1-quart saucepan. Stir cold water into cornstarch; pour into liquid in saucepan. Stir in bouillon granules. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.

Pour gravy over chicken. Sprinkle with parsley.