Instructions: Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems; slice the caps into matchstick pieces.

Remove the small muscle (fillet) from each chicken breast half; reserve them for other uses. Split each breast half horizontally almost all the way through, leaving one long edge attached, and open it up like a book. Lightly pound the breasts to an even thickness with the back edge of a cleaver blade or with a flat-surfaced mallet. Combine the marinade ingredients in a medium bowl. Add the chicken; stir to coat. Set aside for 30 minutes.

Preheat the oven to 350 degrees. Drain the chicken breasts and discard the marinade. Place the flattened breasts, skin-side down, on a work surface. Place a quail egg and a quarter of the remaining filling ingredients, including the mushrooms, in the center of each breast. Roll up the breasts (do not fold in the sides). Place the rolls seam-side down in a 9-inch baking pan and brush them with sesame oil.

Bake the rolls uncovered until the juices run clear when the chicken is pierced, 30 to 40 minutes. Transfer to a platter. Pour the pan juices over the rolls. Garnish with green onion.

This recipe yields 4 servings.

Comments: Which came first the chicken or the egg? Dont waste time on the answer - just wrap boneless chicken breasts around quail eggs and strips of vegetables to make a good tasting, good looking individual entree. You can really impress your guests with this one.

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