Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1997

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

180 calories; calories from fat 20%; fat 3.9g; saturated fat 0.7g; mono fat 1.3g; poly fat 1.3g; protein 27.7g; carbohydrates 7.7g; fiber 0.7g; cholesterol 66mg; iron 1.4mg; sodium 269mg; calcium 22mg.
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