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1
Halve chicken breast lengthwise.
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2
Place one portion, boned side up, between two pieces of clear plastic wrap.
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3
Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 18 inch thick.
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4
Remove plastic wrap.
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5
Sprinkle chicken with salt to taste.
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6
Repeat with the remaining portion of chicken.
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7
In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon.
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8
Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4 inch of the edges.
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9
Fold in sides, roll up jelly-roll style, starting with one end.
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10
Repeat with the remaining rice-orange peel mixture and chicken portion.
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11
Place chicken rolls, seam side down, in a shallow baking dish.
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12
Cover with vented clear plastic wrap.
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13
Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or until chicken is tender, rotating dish a half-turn after 4 minutes.
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14
Transfer chicken rolls to a serving platter.
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15
For orange sauce, in a 1-cup measure stir together orange juice and cornstarch.
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16
Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or until mixture is thickened and bubbly, stirring every 20 seconds.
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17
Stir in broken walnut meats.
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18
Spoon the orange sauce atop the chicken rolls on the serving platter.
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19
Garnish with cucumber roses, if desired.
