|Chopped mushroom||1 Cup (16 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), pressed / finely chopped|
|Fine bread crumbs||2 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
|Ground thyme||1⁄4 Teaspoon|
|Boneless, skinless, whole chicken breasts||2 Pound, pounded to 1/4-inch thickness|
|Canned cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Dry white wine/Vermouth||1⁄4 Cup (4 tbs)|
1. Combine mushrooms, onion, celery, garlic, and butter in a 1-quart glass bowl. Microwave, uncovered, at Time Cook (power level 9) for 5 to 6 minutes, or until vegetables are tender, stirring twice.
2. Add bread crumbs, parsley, thyme, salt, and pepper to vegetable mixture. Stir to blend.
3. Spread half of the stuffing mixture in the center of each chicken breast. Roll up breasts and fold in the sides. Secure with a toothpick. Arrange roulades in an 8-inch square baking dish. Combine soup and wine and pour over chicken. Cover with wax paper. Microwave at Time Cook (power level 10) for 10 to 13 minutes, or until chicken is cooked, turning the roulades and basting with sauce after 6 minutes' cooking time. Let stand, covered, 3 to 5 minutes before serving.