Cornbread - Stuffed Chicken Roulade

Ingredients
1 tablespoon canola oil
1/2 cup chopped onion
1/4 cup chopped celery
1 tablespoon minced garlic
1 1/2 teaspoons Cajun seasoning
1 teaspoon thyme
2 cups cubed corn bread
1/2 cup chicken broth
4 scallions chopped
6 dashes hot sauce
4 dashes Worcestershire sauce
salt and pepper to taste
4 skinless, boneless chicken breast haves, pounded 1/4 inch thick

Directions

1. Preheat the oven to 350 degrees.
2. Heat a medium skillet over medium heat.
3. Add the oil, onion, and celery, and cook until soft, about 5 minutes.
4. Add the garlic, Cajun seasoning, and thyme, and cook about 30 seconds.
5. Transfer to a large bowl.
6. Add the cornbread, chicken broth, scallions, hot sauce, and Worcestershire sauce to the bowl.
7. Mix until combined, adding salt and pepper to taste.
8. Place about 1/4 cup of stuffing into the center of each chicken breast.
9. Roll lengthwise and secure with a toothpick.
10. Transfer the chicken roulades to a large baking dish.
11. Bake, uncovered, about 30 minutes, until the juices run clear when pricked with a fork.