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Shiitake-Stuffed Chicken Breasts with Teriyaki Glaze

Yield 4 servings (serving size: 1 chicken breast half and 1 tablespoon orange glaze)

Ingredients

  • 2 teaspoons dark sesame oil, divided
  • 2 cups sliced shiitake mushroom caps (about 1 [3.75-ounce] 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)

Nutrition Information

  • calories 180
  • caloriesfromfat 20 %
  • fat 3.9 g
  • satfat 0.7 g
  • monofat 1.3 g
  • polyfat 1.3 g
  • protein 27.7 g
  • carbohydrate 7.7 g
  • fiber 0.7 g
  • cholesterol 66 mg
  • iron 1.4 mg
  • sodium 269 mg
  • calcium 22 mg

How to Make It

  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.