Preparation:
Rinse chicken and pat dry. Pound chicken to 1/4 inch thickness. Chop half the apple; slice the other half. Divide apple and cheese evenly between chicken pieces. Roll up, folding in sides to enclose filling. Secure with wooden toothpicks if necessary. Arrange rolls, seam side down in an 8 x 8 x2-in. baking dish. Add 2 tablespoons of the fruit juice to dish. Cover with vented microsafe plastic wrap. Cook on 100% power for 2 minutes. Rearrange chicken add sliced apple. Cover and cook for 2 to 4 minutes more until chicken is tender an no longer pink. Place chicken and apple on serving plates. Cover to keep warm. For sauce. in a one cup measure combine cornstarch, remaining fruit juice, green onion, and bouillon granules. Stir in cooking liquid. Cook, uncovered on high 2 to 3 minutes or until thickened and bubbly, stirring after every 30 seconds. Spoon sauce over chicken rolls. |
