Shiitake Stuffed Chicken Breasts With Teriyaki Glaze

Total Time
30mins
Prep 30 mins
Cook 0 mins

Don't be scared off by the long title. This dish is not difficult to make and goes together in 30 minutes.

Ingredients Nutrition

Directions

  1. Heat 1 teaspoon oil in a large skillet over medium heat.
  2. Add mushrooms, minced green onions, and gingeroot, sauteeing for 3 minutes.
  3. Spoon into a small bowl and stir in 1 tablespoon teriyaki sauce, the set aside.
  4. Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket.
  5. Stuff about 1 1/2 tablespoons mushroom mixture into each pocket.
  6. Heat 1 teaspoon oil in skillet over medium high heat.
  7. Add chicken, cooking for 6 minutes on each side or until chicken is done.
  8. Remove from skillet and set aside, keeping warm.
  9. 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.
  10. Spoon the orange glaze over chicken and garnish with some more sliced green onions.

Reviews

(1)
Most Helpful

This was delicious! My BF raved about how great the apartment smelled while I was cooking. Definitely one to have again.

Wendy Melly April 20, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a