Chicken Breasts Miyako
|Whole chicken breasts||2 Pound, skinned boned and split|
|Dijon style mustard||2 Teaspoon|
|Chinese pea pods||8|
|Sweet red pepper||1 Small, cut into julienne strips|
|Brie cheese||4 Ounce|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Green onion||1 , chopped|
|Lemon juice||1 Tablespoon|
Lightly pound each chicken breast with meat mallet.
Spread one side with mustard, and top with two pea pods and one-fourth the pepper strips.
Cut Brie into 4 pieces.
Place over red pepper strips.
Roll up each chicken breast and place in 1-quart micro-proof casserole.
Combine cornstarch, broth, and lemon juice in 1-cup glass measure.
Stir until corn-starch dissolves.
Cook on HI, 1 minute.
Pour hot broth mixture over chicken.
Sprinkle onion over chicken.
Cover with casserole lid and cook on 70, 6 to 8 minutes, or until chicken is tender.