snipped parsley

Rinse chicken, pat dry with paper towels. Place each chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the denter to the edges, pound chicken lightly with the flat side of a meat mallet to form six 1/4 inch thick rectangles. Remove from plastic wrap. Sprinkle each chicken breast half with some of the apple pie spice. Place one peach slice and 2 tsp of the raspberry preserves on one short end of each breast half. Fold in the long sides and roll up jellyroll style, starting from the edge with the peach slice. Place the chicken rolls, seam side down, in a 2 quart rectangular microwave safe baking dish. Cover dish with mocrowave safe plastic wrap, turn back one corner to vent steam. Cook on 100 percent power for 8-11 minutes. Or until chicken is no longer pink, rearranging rolls after 4 minutes. In a 1 cup glass measure, cook peach preserves, uncovered on high for 1 2 minutes, or until mmelted. Stir in brandy. Pour over chicken rolls. Sprinkle with parsley. Makes 6 servings.