Rinse chicken; pat dry.
Pound chicken to 1/4 inch thickness.
Chop half of the apple; slice the other half.
Divide chopped apple and cheese evenly between chicken pieces.
Roll up, folding in sides to enclose filling.
Secure with wooden toothpicks, if necessary.
Arrange rolls, seam side down, in an 8x8x2 inch baking dish.
Add 2 tablespoons of the fruit juice to dish.
Cover with vented microwave safe plastic wrap.
Cook on 100% power (high) for 2 minutes.
Rearrange chicken; add sliced apple.
Cover and cook for 2 to 4 minutes more or till chicken is tender and no longer pink.
Place chicken and apple slices on serving plates; cover to keep warm.
For sauce, in a 1 cup measure combine cornstarch, remaining fruit juice, green onion, and bouillon granules.
Stir in cooking liquid.
Cook, uncovered, on high for 2 to 3 minutes or till thickened and bubbly, stirring after every 30 seconds.
Spoon sauce over chicken rolls.