Instructions: Remove bones and skin from chicken breasts; cut chicken into halves. Place between 2 pieces of plastic wrap; pound with a mallet or the side of a saucer 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 oblong baking dish, 11X7X1 1/2 inches. Brush rolls with margarine; pour any remaining margarine over rolls. Sprinkle with remaining 1/2 teaspoon salt. Add win.

Cook uncovered at 400F degrees 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.

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