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

Method:

1. For filling:
2. 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.
3. Drain off fat, reserving 2 tbsps drippings in the baking dish. Add mushrooms and 1 tbsp chives to reserved drippings in dish.
4. Cook covered on high for 45 to 60 seconds or until tender.
5. Stir bacon, 1/4 cup almonds and thyme.
6. Skin and de-bone the chicken breasts and cu them length wise in half.
7. Place one chicken piece between two pieces of clear plastic wrap.
8. 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.
9. Sprinkle chicken breast with salt and pepper.
10. 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.
11. 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.
12. If desired, serve chicken on yogurt or sour cream. Garnish with almonds and chives.

Recipe courtesy of Chirag Shah