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1
Soak the mushrooms in hot water to cover for 30 min; drain.
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2
Cut off and throw away the stems; slice the caps into matchstick pcs.
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3
Remove the small muscle (fillet) from each chicken breast half; reserve them for other uses.
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4
Split each breast half horizontally almost all the way through, leaving one long edge attached, and open it up like a book.
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5
Lightly lb.
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6
the breasts to an even thickness with the back edge of a cleaver blade or possibly with a flat-surfaced mallet.
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7
Combine the marinade ingredients in a medium bowl.
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8
Add in the chicken; stir to coat.
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9
Set aside for 30 min.
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10
Preheat the oven to 350 degrees.
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11
Drain the chicken breasts and throw away the marinade.
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12
Place the flattened breasts, skin-side down, on a work surface.
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13
Place a quail egg and a quarter of the remaining filling ingredients, including the mushrooms, in the center of each breast.
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14
Roll up the breasts (don't mix in the sides).
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15
Place the rolls seam-side down in a 9-inch baking pan and brush them with sesame oil.
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16
Bake the rolls uncovered till the juices run clear when the chicken is pierced, 30 to 40 min.
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17
Transfer to a platter.
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18
Pour the pan juices over the rolls.
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19
Garnish with green onion.
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20
This recipe yields 4 servings.
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21
Comments: That came first the chicken or possibly the egg Do not waste time on the answer - just wrap boneless chicken breasts around quail Large eggs and strips of vegetables to make a good tasting, good looking individual entree.
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22
You can really impress your guests with this one.
