6 boneless, skinless chicken breasts
1/2 pound lean ground turkey
1 small onion, chopped
1 clove garlic, finely chopped
1 egg beaten
1/2 cup soft breadcrumbs
1/2 teaspoon salt
1/4 teaspoon ground savory
1/4 teaspoon pepper
2 tablespoons margarine or butter, melted
1/2 teaspoons salt
1/2 cup dry white wine
1/2 cup cold water
2 teaspoons corn starch
1/2 teaspoon chicken bouillon granules
Chopped fresh parsley

Heat oven to 400 degrees. Spray rectangular baking dish (11x7x 1.5 inches) with nonstick cooking spray. Flatten each chicken breast to 1/4-inch thickness between sheets of waxed paper using a mallet or rolling pin. Cook ground turkey, onion and garlic in large nonstick skillet over medium heat, stirring occasionally. Remove from heat; stir in egg, breadcrumbs, 1/2 teaspoon salt, savory and pepper.

Place about 1/3 cup stuffing mixture on each chicken breast. Roll breast tightly around stuffing and secure with toothpicks. Place chicken breasts in baking dish, drizzle with margarine and sprinkle with salt. Pour wine into baking dish and bake uncovered for 35-40 minutes or until chicken is no longer pink.

Makes 6 Servings
Serving Size: 1 stuffed chicken breast