Chicken Roll-Ups In Mandarin Sauce

• 4 boneless, skinless chicken breast halves
• `1 1/2 tsp. sesame oil
• 3/4 tsp. leaf rosemary, crumbled
• 1/2 lb. shiitake mushrooms, chopped
• 1/4 c. fresh whole wheat bread crumbs
• 1 c. mandarin orange juice
• 1/8 tsp. ground turmeric
• 2 Tbsp. cornstarch
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 green onions, chopped
• 1/2 tsp. salt
• 1/8 tsp. powdered ginger

1. Pound chicken breasts very thin, pat dry.
2. Mix sesame oil, rosemary, mushrooms, green onions, salt and pepper.
3. Place small amount of this mixture on chicken breast, roll chicken breast around mushroom mixture, roll in bread crumbs.
4. Saute in small amount of oil until rolls are firm and chicken cooked through. Combine mandarin juice, salt, turmeric, ginger and cornstarch in saucepan.
5. Mix until well blended, bringing to a boil over medium heat.
6. Cook 2 to 3 minutes until thickened.
7. Slice chicken rolls into 1/2-inch slices.
8. Serve with heated mandarin sauce.
9. Serves 4.

chicken, sesame oil, leaf rosemary, shiitake mushrooms, whole wheat bread crumbs, orange juice, ground turmeric, cornstarch, salt, pepper, green onions, salt, powdered ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420676 (may not work)