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Shiitake-Stuffed Chicken Breasts
Source: dLife

Braised chicken stuffed with mushrooms and topped with a sweet orange glaze.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 215.1
Total Carbs 10.2 g
Dietary Fiber 0.2 g
Sugars 5.7 g
Total Fat 4.0 g
Saturated Fat 0.8 g
Unsaturated Fat 0.4 g
Potassium 550.1 mg
Protein 30.5 g
Sodium 460.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Other Carbs , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  sesame oil
3 3/4 oz  Mushrooms, brown, fresh
2 tbsp  fresh chopped green onion
1 tbsp  fresh ginger root
3 tbsp  low sodium teriyaki sauce
16 oz  boneless skinless chicken breasts
0 1/2 tsp  grated orange peel
0 1/4 cup  Juice, orange, fresh
0 1/4 cup  cooking sherry
1 each  honey
1 pinch  fresh chopped green onion
  1. Pour 1 teaspoon oil in a frying pan and heat over medium heat. Saute mushrooms, green onions, and ginger 3 minutes.
  2. Put mixture into a bowl and mix in 1 tablespoon teriyaki sauce.
  3. Slice a horizontal pocket in, but not fully through chicken. Spoon 1 1/2 tablespoons of mushroom mixture into pocket.
  4. Pour 1 teaspoon oil in a frying pan and heat over medium high heat. Cook chicken 6 minutes per side of until full cooked. Take chicken out of pan and reserve in a warm place.
  5. Mix 2 tablespoons teriyaki sauce, orange rind and juice, sherry, and honey into the pan, scrape bottom of pan to release browned bits. Bring mixture to a boil. Cook 2 minutes or until mixture is reduced to 1/4 cup. Serve sauce with chicken and top with green onions.

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