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Shiitake Stuffed Chicken Breasts With Teriyaki Glaze

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“Don't be scared off by the long title. This dish is not difficult to make and goes together in 30 minutes.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 teaspoon oil in a large skillet over medium heat.
  2. Add mushrooms, minced green onions, and gingeroot, sauteeing for 3 minutes.
  3. Spoon into a small bowl and stir in 1 tablespoon teriyaki sauce, the set aside.
  4. Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket.
  5. Stuff about 1 1/2 tablespoons mushroom mixture into each pocket.
  6. Heat 1 teaspoon oil in skillet over medium high heat.
  7. Add chicken, cooking for 6 minutes on each side or until chicken is done.
  8. Remove from skillet and set aside, keeping warm.
  9. 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. Spoon the orange glaze over chicken and garnish with some more sliced green onions.

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