Ginger Shiitake Chicken Breasts
Seemingly exotic with its ginger, shiitake and sesame flavourings, this is easy to prepare and welcome company fare.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving without skin : about | - |
| cal | 231 |
| pro | 29 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 87 mg |
| sodium | 472 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 9% |
| vit A | 3% |
| vit C | 2% |
| folate | 8% |
-
4 boneless chicken breasts
1 tbsp (15 mL) vegetable oil
1/4 tsp (1 mL) each salt and pepper
Stuffing:
1 tsp (5 mL) each sesame oil and vegetable oil
6 oz (175 g) shiitake mushroom caps, thinly sliced
1/4 cup (50 mL) chopped green onions (green parts only)
1 tsp (5 mL) grated gingerroot
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) rice vinegar or lemon juice
Preparation:
Stuffing: In skillet, heat sesame and vegetable oils over medium heat; fry mushrooms, stirring occasionally, until slightly softened, about 5 minutes.
Add green onions and ginger; fry for 2 minutes. Stir in soy sauce and vinegar; scrape into bowl and let cool.
With fingers, loosen chicken skin along curved side to form pocket; spread mushroom mixture under skin. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)
Place chicken, skin side up, on foil-lined rimmed baking sheet. Brush with oil; sprinkle with salt and pepper. Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until deep golden brown, about 2 minutes.
Add green onions and ginger; fry for 2 minutes. Stir in soy sauce and vinegar; scrape into bowl and let cool.
With fingers, loosen chicken skin along curved side to form pocket; spread mushroom mixture under skin. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)
Place chicken, skin side up, on foil-lined rimmed baking sheet. Brush with oil; sprinkle with salt and pepper. Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until deep golden brown, about 2 minutes.
Source
Canadian Living Magazine: April 2008
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