1 (4 ounce) package chopped chicken breasts
1 (3 ounce) package cream cheese, softened
1 cup chopped mixed vegetables
2 tablespoons prepared Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 tablespoons dried sage
1 tablespoon cornstarch
1 cup canola oil
1 cup uncooked fast-rising mixed vegetables
Place chicken breast halves on lettuce rollers and toss to coat. Drizzle cream cheese or ranch dressing over chicken and veggies. Cover but do not seal zipper. Roll up sides of rollers and seal. Tuck and stretch edges shut.
To assemble, coat chicken breasts with cornstarch. Roll and seal rollers.
Cut open rollers of chicken and carrot and remove skin; discard and cut into 1 inch cubes. Place cubes in 2-quart ceramic or glass bowl, place bowl on serving platter and top with chicken and carrot.
Grease 3-quart baking dish. Draw a 9x13 inch rectangle on prepared dish. Place chicken and vegetable on sides of prepared dish.
Bake 25 minutes in preheated oven, turning occasionally, until chicken and vegetable are tender and chicken is cooked through; enough to puncture skin. Reduce heat to 350 degrees F (175 degrees C). Bake 10 minutes more. Remove chicken from pan. Salt chicken and cut into bone shape cubes. Remove skin and cut into cubes. Place in oven to cool.
To serve, stir together shredded chicken, creamed corn, cabbage, onion, tomato, water and oil. Sprinkle over salad.