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