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1
To prepare chicken: heat oil in large nonstick skillet over med-high.
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2
Add ginger and garlic; saute 15 seconds.
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3
Add carrot, zucchini and bell pepper; saute 3 min or til crisp-tender.
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4
Add 1 T soy and 2 t hoisin sauce; saute 30 seconds.
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5
Place in a bowl and let cool 5 minute Stir in panko.
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6
Slice each breast half lengthwise, cutting to but not through, other side.
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7
Open halves, laying breast flat.
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8
Place each breast half between 2 sheets heavy plastic wrap and pound til 1/4 inch thick.
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9
Divide carrot mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2 inch border down center at each end.
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10
Fold sides over filling.
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11
Place a 2 foot long sheet heavy duty plastic wrap on a work surface with 1 long side hanging over the counters edge 2 inches.
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12
Place a stuffed breast half, seam side down on the end farthest from you; tightly roll the chicken towards you, jelly-roll fashion.
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13
Twist the ends in opposite directions to form a cylinder.
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14
Tie plastic wrap in knots against chicken on each end.
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15
Trim off excess wrap close to knots.
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16
Double wrap the chicken roll using the same procedure.
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17
Repeat with remaining breast halves.
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18
Bring three quarts of water to boil in a large stockpot; add wrapped chicken.
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19
Simmer 15 min (DO NOT BOIL), turning occasionally.
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20
Remove from water, and let stand 10 min before unwrapping and cutting into 1/2 inch thick slices.
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21
For sauce: Combine onions, vinegar, 1 T soy, 2 t ginger, 2 t honey, and 5 t hoisin in a small bowl.
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22
Serve with chicken.
