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.