Microwaved Stuffed Chicken Breasts - cooking recipe

Ingredients

Crumb Coating
1 tablespoon butter
2 cups breadcrumbs (made from day old bread)
1 -2 tablespoon finely chopped parsley
Filling
4 boneless skinless chicken breasts
50 g butter
1 slice bacon (chopped)
1/2 cup mushroom (finely chopped)
1 tablespoon soft breadcrumbs
1/4 cup flour
1 egg (beaten)

Preparation

Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs.
Stir in the crumbs and the parsley.
Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour. The crumbs become crisp & crunchy as they cool.
Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width.
Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well.
Cover and cook on high for 3mins, stirring or shaking after 1 minute.
Remove top layer of plastic from the breasts and place some filling on each breast.
Roll up and secure with toothpicks.
Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs.
Arrange breasts evenly in a circle on a flat dish.
Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins.
Stand 2-3 minutes before serving.
Either leave whole to serve or cut into slices.
Serve either with hot vegetables or a salad.