Shiitake Stuffed Chicken Breasts With Teriyaki Glaze

Recipe by Geema
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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