Ginger Scallion Chicken Breasts in Parchment

Preheat oven to 400 DegF. Start 2 cups white/brown rice on stove or in rice cooker.

Heat water on medium-high heat. Once boiling, turn off stove. Add mushrooms and then cover. Allow mushrooms to soak up water. After 15-20 minutes remove the mushrooms and then slice.

Combine Tamari (Soy Sauce), Sesame Oil, Rice Vinegar, Honey and Ginger and and Scallions (Green Onions) into a baking dish.

Remove Chicken from packaging and rinse thoroughly. Cut each breast in half and then slit nearly in half once more. You are basically creating a pita pocket. Fill each breast with the Tamari mixture and then place in the baking dish to marinade. Allow chicken to soak for 10 minutes on each side.

Julienne more Scallions (Green Onions) and set aside for garnish To Julienne is to cut into matchstick sized pieces.

Tear off 1' x 2' piece of parchment paper. Fold in half diagonally and then unfold flat. Place stuffed Chicken Breast on top of parchment, place mushrooms on top and then wrap Chicken up like a burrito wrapper. Place wrapped chicken breasts on a rimmed baking sheet and bake for 30 minutes or until internal temperature reaches 165 DegF. Boil remaining marinade to condense into a syrup. This will be added just before serving.

Place wrapped chicken onto plate for serving. Rip open parchment and cut away excess. Top with julienne'd Scallions, condensed marinade syrup and Sesame Seeds. Serve with a side of rice.