Shiitake-Stuffed Chicken Breasts with Teriyaki Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons dark sesame oil, divided |
2 cups sliced shiitake mushroom caps (about 1 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:
1. 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.
2. 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.
3. 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.
4. 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.
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