SHIITAKE STUFFED CHICKEN BREASTS WITH TERIYAKI GLAZE
Don't be scared off by the long title. This dish is not difficult to make and goes together in 30 minutes.
Provided by Geema
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a large skillet over medium heat.
- Add mushrooms, minced green onions, and gingeroot, sauteeing for 3 minutes.
- Spoon into a small bowl and stir in 1 tablespoon teriyaki sauce, the set aside.
- Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket.
- Stuff about 1 1/2 tablespoons mushroom mixture into each pocket.
- Heat 1 teaspoon oil in skillet over medium high heat.
- Add chicken, cooking for 6 minutes on each side or until chicken is done.
- Remove from skillet and set aside, keeping warm.
- Add 2 tablespoons teriyaki sauce, orange rind and next 3 ingredients to skillet; bring to a boil and cook for 2 minutes or until reduced to 1/4 cup.
- Spoon the orange glaze over chicken and garnish with some more sliced green onions.
Nutrition Facts : Calories 278.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 68.4, Sodium 601.7, Carbohydrate 18.2, Fiber 1.7, Sugar 8.1, Protein 29.4
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