Recipe: Bacon-Garlic Chicken Breasts (microwave) and Baked Chicken Breasts with Honey Mustard Sauce - for Saiful.

Bacon-Garlic Chicken Breasts (microwave)

1/4 cup butter or margarine
1 clove garlic, minced
2 tsp dried parsley flakes
1 tsp grated lemon rind
1/4 tsp salt
1/8 tsp hot pepper sauce
2 whole chicken breasts (1 lb. each), halved
4 bacon slices, cut in half

Place butter and garlic in 12x7-inch baking dish. Microwave for about 1 minute on High or until garlic is partially cooked.

Add remaining ingredients, except chicken breasts and bacon; mix well.

Roll chicken breasts in seasoned butter; arrange skin side up and thick edges toward outside in buttered baking dish. Lay 2 half slices of bacon on each chicken breast.

Cover dish with waxed paper. Microwave for 14 to 18 minutes on High or until meat is no longer pink in center. Let stand about 5 minutes before serving.

Baked Chicken Breasts with Honey Mustard Sauce

1 cup raw long-grain wild rice
2 1/2 cup canned chicken broth or
1 chicken bouillon cube dissolved in
2 1/2 cup hot water
3 whole boneless chicken breasts, skins off or on (it's up to you), cut in half
1 cup plain yogurt
1/2 cup honey
1/3 cup Dijon mustard
2 tbsp dark brown sugar
1 tbsp soy sauce

Heat oven to 375F.with rack in center position. Spray a 2-quart casserole with non-stick vegetable cooking spray or coat it lightly with vegetable shortening. Pour rice over bottom of prepared dish, then pour in broth.

Rinse chicken and pat it dry with paper towels. Layer the chicken over the rice.

Combine remaining ingredients, mix well, and spread over the chicken.

Cover loosely with foil and bake 40-50 minutes.

Remove the foil and continue baking 10 minutes, or until chicken is done.

Makes 6 servings

NOTE: Test chicken for doneness by pricking with fork; juices should run clear. Or slice into thickest part with a small sharp knife to make sure there is no pinkness in the meat. If liquid is not absorbed, let sit 5-10 before serving.