4    Slices bacon
1/3 c  Chopped fresh mushrooms
1/4 tb Snipped chives
1/4 c  Chopped almonds toasted
1/4 ts Dried thyme,crushed
1    Whole chicken breast *
Plain yogurt or sour cream
Sliced almonds toasted
Snipped shives

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