Baked Stuffed Chicken Breasts
|Dried black mushrooms||4|
|Chicken breast halves||4 Large, boned, skin on|
|Soy sauce||2 Tablespoon|
|Dry sherry/Chinese rice wine||2 Tablespoon|
|Chinese five spice||1⁄2 Teaspoon|
|White pepper||1 Pinch|
|Cooked quail egg||4 , shells removed|
|Carrot||1⁄2 Small, cut into 2-inch matchstick pieces|
|Zucchini||1⁄2 Small, cut into 2-inch matchstick pieces|
|Sliced water chestnuts||1⁄4 Cup (4 tbs), cut into thin strips|
|Green onion with tops||1 , cut into 2-inch slivers|
|Minced ginger||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Slivered green onion||1⁄4 Cup (4 tbs) (For Garnish)|
1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems; slice the caps into matchstick pieces.
2. 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.
3. Preheat the oven to 350°. 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 fining ingredients 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.
4. 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.