* Half chicken breast should be skinned and boned. Place chicken, boned side up between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken lightly with salt to taste. In a small bowl, stir together the shredded orange peel, cooked rice, and ground cinnamon. Spoon the rice-orange peel mixture atop the chicken breast portion, spreading it to within a 1/4 inch of edges. Fold in sides of chicken breast and roll up, jelly-roll style, starting at one end. Place chicken roll, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 50% of power for 4 to 5 minutes or till chicken is tender, rotating the dish a half-turn after 2 minutes. Transfer chicken roll to a plate. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power about 1 minute or till the orange juice mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnuts. Spoon the orange sauce atop the chicken roll on the plate. Garnish with cucumber rose, if desired.