Melt 2 tbsp of Central Dairies non-hydrogenated margarine and sweat the onion and celery until translucent with the Newfoundland savoury. Remove from stove; add breadcrumbs and add heated chicken stock to moisten dressing. On a cutting board, slice the chicken breasts down the centre, but not all the way through, and lightly pound. Divide the Newfoundland savoury dressing into fourths; stuff the centre of each chicken breast with dressing and roll up the breasts. Place on a baking sheet, melt and brush the chicken breasts with the remaining Central Dairies non-hydrogenated margarine and season. Bake at 350°F for 45 minutes or until golden brown.