4 sm. boneless, skinned chicken breast halves (about 3 oz. each) pounded very thin
1 1/2 tsp. oriental sesame oil
3/4 tsp. leaf rosemary (crumbled)
1/2 tsp. salt
1/8 tsp. pepper
1 lb. green beans (cooked)
1/4 c. fresh whole wheat bread crumbs (1/2 to 3/4 slice bread)
1 c. orange juice
1 tbsp. cornstarch
1 can (11 oz.) mandarin oranges, drained
1/4 tsp. lemon juice

Place oven rack in upper third of oven. Preheat oven to very hot (450 degrees). Lightly spray 12x8x2 inch (2 quart) baking dish with non-stick cooking spray.

Brush one side of each breast with 1/2 teaspoon of the sesame oil. Sprinkle same side equally with 1/2 teaspoon of the rosemary, the salt and pepper. Place 1/4 of the beans on each cutlet and roll up, using fingers to hold beans inside.

Place roll-ups, seam-side down, in prepared dish. Lightly brush roll-ups with remaining oil. Sprinkle with crumbs and remaining rosemary. Bake in preheated very hot oven for 15 minutes. Remove the roll-ups from the oven and let stand until ready to serve.

Meanwhile combine orange juice and cornstarch in small saucepan; mix until well blended. Bring to boiling over medium heat and cook, stirring 2 to 3 minutes until thickened. Stir in oranges and heat through. Stir in lemon juice. Just before serving slice roll-ups into 1/2 inch thick pieces. Serve over rice (yellow) and top with sauce.

Can substitute fresh for 1 package frozen whole green beans, thawed and drained.