Shiitake-Stuffed Chicken Breasts with Teriyaki Glaze



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

Recipe from

Cooking Light

Nutritional 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


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)


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.

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.

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.

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.

Jeanne Kelley,

Cooking Light

May 1997
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