| 1 | For filling, place bacon slices in a 10x6x2-inch baking dish: cover loosely with waxed paper. |
| 2 | Cook on 100% power(high) about 4 minutes or till crisp. |
| 3 | Drain off fat,reserving 2 tablespoons drippings in the baking dish. |
| 4 | Add mushrooms and 1 tablespoon chives to reserved drippings in dish. |
| 5 | Cook, covered on high for 45 to 60 seconds or until tender. |
| 6 | Stir in bacon, ?cup(.25) almonds and thyme. |
| 7 | Skin, bone and cut chicken breast lengthwise in half. |
| 8 | Place one chicken piece, boned side up between two pieces of clear plastic wrap. |
| 9 | Working from center to edges pound lilghtly with meat mallet to form a rectangle about 1/8 in thick. |
| 10 | Remove plastic wrap. |
| 11 | Repeat with remaining chicken. |
| 12 | Sprinkle 1 side of each chicken breast half with salt and pepper. |
| 13 | Place about 2 tablespoons of filling on the seasoned side of each chicken piece. |
| 14 | Roll up jelly-roll style. |
| 15 | Place chicken rolls in a 9-in microwave safe pie plate. |
| 16 | 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. |
| 17 | If desired, serve chicken on yogurt or sour cream; sprinkle with almonds and chives.. |
| 18 | This recipe serves two. |
| 19 | Adding asparagus or broccoli as your vegetable will provide added color to the dish. |
| 20 | Note: the chicken breast should be approximately = 1 pound note: the 3 ingredients with an x in the quantity are optional |
