Instructions: Saute in 1/2 of the olive oil: onions, garlic, salt, pepper, oregano, basil, and ground pork. When pork turns from pink to white, its done. Use a large saute pan. Dredge pounded chicken breast in flour, place flat, fill center of chicken breast with the pork mixture, roll tightly, secure with toothpicks. Lightly salt and pepper.

Heat remaining olive oil in pan, saute filled chicken breast in hot oil and gently turn until toasty looking (approximately 15 minutes cooking time total).

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