4 skinless, boneless chicken breast halves, about 1 pound total
3/4 cup herb seasoned stuffing mix
1 2 1/2 ounce jar mushroom stems and pieces, drained
1 tablespoon snipped fresh parsley
2 to 3 tablespoons chicken broth
1 tablespoon margarine or butter, melted
2 tablespoons cooking oil
3/4 cup chicken broth
1/2 teaspoon ground sage
3/4 cup half and half or light cream
4 teaspoons all purpose flour
2 tablespoons snipped fresh chives
2 cups corkscrew macaroni, cooked and drained
Rinse chicken; pat dry. Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound the chicken pieces to form 1/8 inch thick rectangles. Toss together stuffing mix, mushrooms, parsley, and dash pepper. Toss with the 2 to 3 tablespoons broth and the margarine or butter. Spoon one fourth of mixture onto small end of each chicken breast. Fold in long sides of chicken and roll up jelly roll style, starting from the short edge. Secure with wooden toothpicks. In a medium skillet brown chicken on all sides in hot oil. Add the 3/4 cup broth and the sage; bring to boiling. Reduce heat; simmer, covered, about 15 minutes or until no longer pink, turning rolls halfway through cooking. Remove chicken rolls; keep warm. Stir cream into flour; add to drippings. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in chives. Return chicken to pan; heat through. Serve over macaroni. Serves 4.
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