ORANGE CHICKEN *** MW

      Title: ORANGE CHICKEN *** MW
  Categories: Chicken, Mw, Main dish
       Yield: 2 Servings
  
       1 ea Whole large chicken breast *
     1/2 c  Cooked rice
     1/4 ts Finely shredded orange peel
       1 x  Dash ground cinnamon
     1/2 c  Orange juice
   1 1/2 ts Cornstarch
       2 tb Walnut; broken
       2 x  Cucumber roses (opt.)
  
   Chicken Breast should be skinned and boned. Halve chicken breast
   lengthwise.  Place one portion, boned side up, between two pieces of
   clear plastic wrap.
    Working from the center to the edges, pound lightly with a meat
   mallet, forming a rectangle about 1/8-inch thick. Remove plastic
   wrap. Sprinkle chicken with salt to taste. Repeat with the remaining
   portion of chicken. In a small bowl stir together cooked rice,
   shredded orang peel, and ground cinnamon. Spoon half of the rice
   orange peel mixture atop one chicken breast portion, spreading it to
   within 1/4-inch of the edges. Fold in sides, roll up jelly-roll
   style, starting with one end. Repeat with the remaining rice-orange
   peel mixture and chicken portion. Place chicken rolls, seam side
   down, in a shallow baking dish. Cover with vented clear plastic wrap.
    Micro-cook the chicken rolls, covered, on 50% power for 7 to 8
   minutes or till chicken is tender, rotating dish a half-turn after 4
   minutes. Transfer chicken rolls to a serving platter. For orange
   sauce, in a 1-cup measure stir together orange juice and cornstarch.
   Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till
   mixture is thickened and bubbly, stirring every 20 seconds.  Stir in
   broken walnut meats. Spoon the orange sauce atop the chicken rolls on
   the serving platter. Garnish with cucumber roses, if desired.
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