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1
Preheat the oven to 400 degrees.
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2
Place one chicken breast half at a time between sheets of plastic wrap, wax paper or, preferably, split-open plastic bags.
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3
Pound the breasts with a flat, heavy mallet, making them flat, but do not break the flesh of the breasts.
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4
Shape one-quarter pound of the sausage meat at a time into an oval.
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5
Place the sausage in the middle of a breast half and wrap to enclose it thoroughly, envelope fashion.
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6
Repeat with remaining sausage meat and breast halves.
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7
Sprinkle with salt and pepper.
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8
Dredge lightly in flour and shake off excess.
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9
Heat the butter in a heavy skillet and add the chicken rolls.
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10
Cook, turning as often as necessary to brown lightly on all sides, about five minutes.
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11
Remove the chicken rolls to a baking dish.
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12
Add the onion and garlic to the skillet.
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13
Cook, stirring, until wilted.
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14
Add the wine and cook down until the wine is reduced by half.
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15
Add the bay leaf, thyme, tomatoes and tomato paste and stir to blend.
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16
Cook about one minute and add the chicken broth.
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17
Cook down about five minutes and pour the sauce over the chicken rolls.
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18
Place in the oven and bake 20 minutes.
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19
Serve sprinkled with chopped parsley.
