Ginger Shiitake Chicken Breasts
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This recipe makes 4 servings
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 |
Seemingly exotic with its ginger, shiitake and sesame flavourings, this is easy to prepare and welcome company fare.
Ingredients
- 4 boneless chicken breasts
- 1 tbsp vegetable oil
- 1/4 tsp each salt and pepper
- Stuffing:
- 1 tsp each sesame oil and vegetable oil
- 6 oz shiitake mushroom caps, thinly sliced
- 1/4 cup chopped green onions, green parts only
- 1 tsp grated gingerroot
- 1 tbsp soy sauce
- 1 tsp 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
- Keywords : Main Course; Skillet; Chicken; Ginger; Mushrooms;
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