Ginger Shiitake Chicken Breasts

Author: Canadian Living

Seemingly exotic with its ginger, shiitake and sesame flavourings, this is easy to prepare and welcome company fare.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2008

Ingredients

  • 4 boneless chicken breasts
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon each salt
  • 1/4 teaspoon each pepper
Stuffing:
  • 1 teaspoon each sesame oil
  • 1 teaspoon each vegetable oil
  • 6 oz shiitake mushroom caps thinly sliced
  • 1/4 cup chopped green onion green parts only
  • 1 teaspoon grated gingerroot
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon lemon juice

Method

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.

Nutritional facts Per serving without skin : about

  • Sodium 472 mg
  • Protein 29 g
  • Calories 231.0
  • Total fat 11 g
  • Cholesterol 87 mg
  • Saturated fat 2 g
  • Total carbohydrate 3 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ginger Shiitake Chicken Breasts

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