Chicken Rolls with Herb Cream Sauce

4 skinless, boneless chicken breast halves (about 1 pound total)
3/4 cup herb-seasoned stuffing mix
1 jar mushroom stems and pieces, drained*
1 tbsp. snipped fresh parsley
2 to 3 tbsp. chicken broth
1 tbsp. margarine or butter, melted
2 tbsp. cooking oil
3/4 cup chicken broth
1/2 tsp. ground sage
3/4 cup half-and-half or light cream
4 tsp. flour
2 tbsp. snipped fresh chives
2 cups corkscrew macaroni, cooked and drained

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" 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.

Makes 4 servings.