2 whole breasts, boneless with skin on
2 T. light soy sauce
1 T. mirin wine, rice wine or sherry
Mix the soy sauce and wine together and rub over both breasts, set aside.
1 lb. chicken breast, boneless, cut into cubes
1/4 cup water chestnuts
1/4 cup shiitake mushrooms or button mushrooms
1 tsp. sesame oil
1 egg white
2 T. sweet mirin, rice wine or sherry
2 T. oyster sauce
Place the chicken cubes into a food processor. Pulse until the chicken is coarsely chopped. Remove to a bowl. Place mushroom and water chestnuts in the food processor. Pulse until vegetables are coarsely chopped. Add the mixture to the chopped chicken. Add the remaining ingredients and mix well. Divide into two parts. Place on the reserved chicken breasts and spread evenly. Roll up each breast and secure with string.
Roast in the oven at 350 degrees for one hour and 15 minutes. Cool before slicing.