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.
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  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.