Yield: 2 servings
|4 eaches||Slices bacon|
|⅓ cup||Chopped fresh mushrooms|
|¼ tablespoon||Snipped chives|
|¼ cup||Chopped almonds toasted|
|¼ teaspoon||Dried thyme,crushed|
|1 each||Whole chicken breast *|
|1 x||Plain yogurt or sour cream|
|1 x||Sliced almonds toasted|
|1 x||Snipped shives|
For filling, place bacon slices in a 10x6x2-inch baking dish: cover loosely with waxed paper. Cook on 100% power(HIGH) about 4 minutes or till crisp. Drain off fat,reserving 2 tablespoons drippings in the baking dish. Add mushrooms and 1 tablespoon chives to reserved drippings in dish. Cook, covered on high for 45 to 60 seconds or until tender. Stir in bacon, ¼ cup(¼) almonds and thyme. Skin, bone and cut chicken breast lengthwise in half. Place one chicken piece, boned side up between two pieces of clear plastic wrap.
Working from center to edges pound lilghtly with meat mallet to form a rectangle about ⅛ in thick. Remove plastic wrap. Repeat with remaining chicken. Sprinkle 1 side of each chicken breast half with salt and pepper. Place about 2 tablespoons of filling on the seasoned side of each chicken piece. Roll up jelly-roll style. Place chicken rolls in a 9-in microwave safe pie plate. Cook, uncovered, on high for 3 to 5 minutes or till chicken is done, giving the pie plate a half turn and rearranging once during cooking. If desired, serve chicken on yogurt or sour cream; sprinkle with almonds and chives..
This recipe serves two. adding asparagus or broccoli as your vegetable will provide added color to the dish. Note: The chicken breast should be approximately = 1 pound Note: the 3 ingredients with an x in the quantity are optional.