MICROWAVE CHICKEN SALTIMBOCCA

1 whole boneless, skinless chicken breast (about 1 pound), halved
2 Monterey Jack cheese slices
2 thin ham slices
2 tbsp butter or margarine
salt, pepper, and ground nutmeg
4 to 6 large mushrooms, sliced
2 tbsp cream sherry
chopped fresh parsley (for garnish)

Place each piece of chicken on a piece of waxed paper; cover with another piece of waxed paper and pound meat firmly with a flat mallet until about 1/4-inch thick.

Place 1 slice of cheese and 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese and ham; secure with a wooden pick.

Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides.

Lift out and sprinkle lightly with salt, pepper and nutmeg.

Add mushrooms to dish and cook, uncovered, for 1 to 1 1/2 minutes.

Stir mushrooms, arrange chicken over top, cover, and cook 4-6 minutes or until chicken is opaque throughout when slashed in thickest portion.

Lift chicken to a warm serving platter; if any melted cheese remains in dish, spoon over chicken.

Stir Sherry into pan juices; cook, uncovered, 1 1/2 to 2 minutes until liquid is reduced and slightly thickened.

Pour over chicken and garnish with parsley.

Servings: 2
Adapted from source: Sunset Microwave Cookbook