Remove shells from the shrimp, reserving shells. Chop the shrimp and set aside. Remove stems from mushrooms and set aside. Chop mushroom caps. For filling, in a large skillet cook the shrimp, mushroom caps, green onions, walnuts, and garlic in 1 tablespoon of the oil over medium-high heat for 3 minutes or until shrimp turn opaque. Stir in bread crumbs, the 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
Preheat oven to 350 degree F. Place each chicken breast half, boned side up, between 2 pieces of plastic wrap. Pound lightly with a meat mallet to a rectangle 1/4- to 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper. Place 1/4 of the filling (about 1/2 cup) on one end of each chicken breast half and roll up, securing with wooden toothpicks.
In the large skillet cook the chicken rolls in the remaining 1 tablespoon oil over medium heat for 2 to 3 minutes per side or until browned. Transfer to a 2-quart rectangular baking dish. Bake, uncovered, for 25 minutes or until chicken is tender and no longer pink and filling is 160 degree F.
Meanwhile, for sauce, place the reserved shrimp shells and mushrooms stems in a medium saucepan. Add the wine, ginger, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain liquid through a fine mesh strainer; discard solids. Return liquid to saucepan. Stir in tomatoes. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes or until most of the liquid has evaporated. Remove from heat. Whisk in butter. Stir in cilantro and lemon juice.
To serve, place 1 chicken roll on each of 4 dinner plates. Spoon sauce over rolls. Makes 4 servings.