Chicken Breasts Miyako Recipe


Difficulty LevelEasyServings4
Main Ingredient


 Whole chicken breasts2 Pound, skinned boned and split
 Dijon style mustard2 Teaspoon
 Chinese pea pods8
 Sweet red pepper1 Small, cut into julienne strips
 Brie cheese4 Ounce
 Cornstarch1 Teaspoon
 Chicken broth1⁄4 Cup (4 tbs)
 Green onion1 , chopped
 Lemon juice1 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.
Set aside.
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.