Shiitake-Stuffed Chicken Breasts with Teriyaki Glaze

Shiitake-Stuffed Chicken Breasts with Teriyaki Glaze
Shiitake-Stuffed Chicken Breasts with Teriyaki Glaze

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    teaspoons dark sesame oil divided

  • 2

    cups sliced shiitake mushroom caps (about 1 [3.75-ounce] package)

  • 2

    tablespoons minced green onions

  • 1

    tablespoon grated peeled fresh ginger

  • 3

    tablespoons low-sodium teriyaki sauce divided

  • 4

    (4-ounce) skinned, boned chicken breast halves

  • 1/2

    teaspoon grated orange rind

  • 1/4

    cup fresh orange juice

  • 1/4

    cup dry sherry

  • 1

    teaspoon honey

  • Sliced green onions (optional)

Directions

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add mushrooms, minced green onions, and ginger; sauté 3 minutes. Spoon into a small bowl, and stir in 1 tablespoon teriyaki sauce. Set aside. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of mushroom mixture into each pocket. Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add 2 tablespoons teriyaki sauce, orange rind, orange juice, sherry, and honey to skillet, and bring to a boil. Cook for 2 minutes or until reduced to 1/4 cup. Spoon orange glaze over chicken, and garnish with sliced green onions, if desired. Serving Size: 1 chicken breast half and 1 tablespoon orange glaze

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