|Chopped mushrooms||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|
|Whole boneless chicken breasts||1 1⁄4 Pound, skinned and pounded to 1/4 inch thickness (2 Pieces)|
|Canned cream and mushroom soup||10 3⁄4 Ounce (1 Can)|
|Dry white wine||1⁄4 Cup (4 tbs)|
1. Combine mushrooms, onion, celery, garlic, and butter in a 1-quart glass bowl. Microwave, uncovered, at Cook Cycle 1 (power level 9) for 6 to 7 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 10-inch round baking dish. Combine soup and wine and pour over chicken. Cover with wax paper. Microwave at Cook Cycle 2 (power level 10) for 11 1/2 to 15 minutes, or until chicken is cooked. Let stand, covered, 3 to 5 minutes before serving.