Variation of Chicken with Umeboshi

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We enjoyed the sasami no ume-shiso so much that I wanted to make them again, but with a less fussy method. This time I began with skinless, boneless chicken breasts rather than the fillets. I had some discussion with one of my readers and thought about making the dish as chicken rolls which could be sliced after grilling them. Slicing the rolls reveals the pretty spiral design which looks like you spent all day in the kitchen. Give it a try: it’s a great way to share with a crowd.