Five-Jewel-Rice-Stuffed Chicken Breast With Hot Sour Sauce

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400ºF; coat a baking sheet or broiler pan with nonstick spray.
  • Bring broth to boil in a small saucepan over med-high heat; add rice.
  • Cover pan.
  • Reduce heat to low, simmer rice 20 minutes.
  • Remove rice from heat.
  • Stir in almonds, water chestnuts, scallions, garlic, salt & pepper.
  • Combine 2 T vinegar, 2 T hoisin sauce and 1 T sesame oil in small bowl.
  • Cut a pocket in each chicken breast with a pairing knife, being careful not to completely split the breast.
  • Spoon about 1/3 cup mixture into each pocket.
  • Seal opening with a toothpick, if needed.
  • Heat oil in a large sauté pan over medium high heat.
  • Place chicken in pan, smooth side down; sauté until golden, about 5 minutes.
  • After browning one side of chicken in a skillet, flip it raw side down, onto a baking sheet to roast.
  • Baste chicken with hoisin mixture sprinkle with sesame seeds.
  • Roast chicken 20 minutes or until stuffing (not chicken) reaches 165ºF on an instant read thermometer.
  • Heat jam, 2 T vinegar, 1 T ketchup, and 1 tsp chili garlic paste or chili garlic sauce in a small skillet over medium heat.
  • Bring sauce to a boil, whisking often; remove from heat.
  • Serve each chicken breasts with 2 T sauce, garlic green beans, sliced tomato salad and a nice bottle of wine.
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