Ingredients

• 4 slices - bacon
• 1/3 cup - chopped fresh mushrooms
• 1/4 tbsp - snipped chives
• 1/4 cup - chopped almonds toasted
• 1/4 tsp - dried thyme, crushed
• 1 - whole chicken breast
• Plain yogurt or sour cream
• Sliced almonds toasted
• Snipped chives

How to Make Microwave chicken rolls

• For filling:
• Place bacon slices in a 10x6x2-inch baking dish and cover loosely with waxed paper. Cook on 100% power high for about 4 minutes or till crisp.
• Drain off fat, reserving 2 tbsps drippings in the baking dish. Add mushrooms and 1 tbsp chives to reserved drippings in dish.
• Cook covered on high for 45 to 60 seconds or until tender.
• Stir bacon, 1/4 cup almonds and thyme.
• Skin and de-bone the chicken breasts and cu them length wise in half.
• Place one chicken piece between two pieces of clear plastic wrap.
• Working from centre to edges pound lightly with meat mallet to form a rectangle about 1/8 in thick. Remove plastic wrap. Repeat with remaining chicken.
• Sprinkle chicken breast with salt and pepper.
• Place about 2 tbsps 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. Garnish with almonds and chives.