Clean the tenderloins and put in a food processor. (If you don’t have a processor, chop finely on a cutting board with two knives both hands.) Separate egg white and add to the mixture. Add 1/4 cup cream, boiled carrots, shiitake, and chopped parsley then mix.
Put the mixture in the middle of the breasts and roll up the film. Pierce the film with a toothpick and next roll up the foil around the chicken roll. Tighten the ends.
Boil water in a large soup pan. When the water is boiling, add the roll and simmer for 15 minutes. In a sauce pan put a chicken cube in the remaining cream and simmer.
Unwrap the roll and slice into coins. Lay the coins on the plate and drizzle some sauce on the edge of them and make a pool.
First lay a sheet of aluminum foil A4 paper size down. Lay a plastic film sheet the same size on top. 
Clean the tenderloins and put in a food processor. (If you don’t have a processor, chop finely on a cutting board with two knives both hands.) Separate egg white and add to the mixture. Add 1/4 cup cream, boiled carrots, shiitake, and chopped parsley then mix.
Put the mixture in the middle of the breasts and roll up the film. Pierce the film with a toothpick and next roll up the foil around the chicken roll. Tighten the ends.
Boil water in a large soup pan. When the water is boiling, add the roll and simmer for 15 minutes. In a sauce pan put a chicken cube in the remaining cream and simmer. 
