CHICKEN BIRDS ROSEMARY

6 chicken breasts
6 very thin slices boiled ham
1 3/4 cup packaged herb-seasoned stuffing mix
1 tablespoon fresh rosemary or 1 teaspoon dried
dash pepper
3 tablespoons flour
1 1/2 cups canned chicken broth
2 teaspoons fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon salt

Have butcher bone and skin chicken, then pound to an even thickness, about 3/8-inch. Sprinkle chicken with salt and place a slice of ham on each piece. Prepare stufing according to package directions for dry stuffing; add first rosemary and dash of pepper. Top meat with stuffing(about 1/2 cup for each bird). Roll each fastening with toothpicks, then tie with stringif necessary. Brown slowly on all sides in 1/4 cup hot fat in a skillet, about 20 minutes or until golden brown. Lower heat and cover and cook tender about 35 minutes. Remove birds to warm platter.

For Sauce:
	Blend flour with fat in skillet; stir in chicken broth, 		then rosemary and salt; cook and stir until thick. 	Serve sauce with chicken birds.