Instructions: Butterfly the chicken breasts. Combine marinade ingredients in a bowl. Add chicken and turn to coat. Refrigerate for 30 minutes.

Soak mushrooms in warm water to cover for 30 minutes; then drain, discard stems and thinly slice caps. Place mushrooms in a bowl with shrimp, water chestnuts and ginger; mix well.

Place chicken on work surface. On each piece, place 1/6 of shrimp mixture.

Roll up breasts; do not fold in sides. Place rolls, seam side down, in an oiled shallow baking pan. Cover and chill as long as overnight.

Preheat oven to 350 degrees. Bake chicken, uncovered, until juices run clear when chicken is pierced, 30 to 35 minutes. Meanwhile prepare sauce: Combine vinegar, water, brown sugar, ketchup, salt and hot pepper sauce in a small pan; bring to a boil. Add green onion and cook for 30 seconds. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Cut each breast into 4 or 5 slices and rearrange in its original shape. Spoon sauce over each serving.

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