SERVES TWO (420 calories per serving)

2 ounces dried shiitake mushrooms
1 cup boiling water
2 T wheat free tamari
1/2 tsp toasted sesame oil
1 T coconut oil, melted
1/4 cup rice-wine vinegar
1 tsp honey
1 piece (4 inches) peeled fresh ginger, (3 inches finely grated; remainder sliced)
4 scallions, white and pale-green parts only (2 finely chopped; 2 cut into matchsticks, for garnish)
2-5 oz whole boneless, skinless chicken breasts

INSTRUCTIONS

Preheat oven to 400 degrees. Place shiitake mushrooms in a small bowl; pour the boiling water over, and let the mushrooms soak until soft, about 15 minutes. Lift mushrooms from bowl, discard liquid. Cut mushrooms into 12 thin slices. Stir together tamari, oil, vinegar, honey, and sliced ginger in a 9-by-13-inch baking dish; set aside. Stir together the chopped scallion and grated ginger in a small bowl; set aside.

Cut the chicken breasts in half lengthwise to make 4 pieces total. Using a sharp paring knife, make a long, deep horizontal cut in one side of each chicken piece to create a pocket, being careful not to cut all the way through. Spoon the scallion-ginger mixture into each piece, dividing evenly and spreading. Transfer stuffed chicken pieces to baking dish with soy-sauce mixture. Marinate at room temperature, turning halfway through, 20 minutes.

Meanwhile, place a rimmed baking sheet in oven to heat. Prepare packets.

Cut two 18-inch lengths of parchment paper. Fold each in half and trace a large, fat half-heart shape on each one. (See diagram below.) Cut out the shapes and proceed as directed.

Watch: How to Seal a Parchment Paper Packet:

Each packet gets two pieces of stuffed chicken breast. Place two stuffed chicken breasts, side by side, on one side of the heart shaped parchment paper. Top each piece with 3 mushroom slices. Crease firmly to reseal. Carefully transfer packets to preheated baking sheet. Bake 14 minutes; the chicken should be cooked through at 165 degrees F. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining scallions.