1 ea Whole Large Chicken Breast *
1/2 c Cooked Rice
1/4 t Finely Shredded Orange Peel
1 x Dash Ground Cinnamon
1/2 c Orange Juice
1 1/2 t Cornstarch
2 T Broken Walnut Meats
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.
Downloaded from the WWW site of Dave & Georgette Burnside
www.synapse.net/~gemini/mealmast.htm
MMMMM
-- Sean
... Programmers don't byte; they just nybble a bit.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
