Ingredients
-
2
-
2
-
2
-
1
-
3
-
4
-
1/2
-
1/4
-
1/4
-
1
-
-
-
-
-
Directions
Shiitake Stuffed Chicken Breasts With Teriyaki Glaze, Don’t be scared off by the long title This dish is not difficult to make and goes together in 30 minutes , This was delicious! My BF raved about how great the apartment smelled while I was cooking Definitely one to have again , Don’t be scared off by the long title This dish is not difficult to make and goes together in 30 minutes
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Steps
|
1
Done
|
Heat 1 Teaspoon Oil in a Large Skillet Over Medium Heat. |
|
2
Done
|
Add Mushrooms, Minced Green Onions, and Gingeroot, Sauteeing For 3 Minutes. |
|
3
Done
|
Spoon Into a Small Bowl and Stir in 1 Tablespoon Teriyaki Sauce, the Set Aside. |
|
4
Done
|
Cut a Horizontal Slit in the Thickest Portion of Each Chicken Breast Half to Form a Pocket. |
|
5
Done
|
Stuff About 1 1/2 Tablespoons Mushroom Mixture Into Each Pocket. |
|
6
Done
|
Heat 1 Teaspoon Oil in Skillet Over Medium High Heat. |
|
7
Done
|
Add Chicken, Cooking For 6 Minutes on Each Side or Until Chicken Is Done. |
|
8
Done
|
Remove from Skillet and Set Aside, Keeping Warm. |
|
9
Done
|
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
Done
|
Spoon the Orange Glaze Over Chicken and Garnish With Some More Sliced Green Onions. |
