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Mushroom & Chestnut Stuffed Chicken Breasts

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This lovely Stuffed Chicken Breasts is visually and extremely addictive! This dish has an exquisite flavor that makes it the most well loved dish at any party. I am sure you will get hooked to this Stuffed Chicken Breasts recipe if you just try it once.
  Dried black mushrooms 2
  Hot water 1 Cup (16 tbs)
  Boneless skinless chicken breasts 3⁄4 Pound (2 Pieces)
  Rice wine/Dry sherry 1 Tablespoon
  Minced ginger root 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sesame oil 1 Teaspoon
  Egg white 1
  Cornstarch 2 Tablespoon
  Shrimp 6 Ounce
  Water chestnuts 1⁄4 Cup (4 tbs), shredded
  Shredded carrot 1⁄4 Cup (4 tbs)
  Shredded green onion 1⁄4 Cup (4 tbs)
  Oil 6 Cup (96 tbs) (For Deep Frying)
  Salt To Taste

Soak black mushrooms in 1 cup hot water until soft, 15 to 20 minutes.
Drain; remove any hard stems and chop very fine with a cleaver.
Slice each chicken breast in half lengthwise.
Lightly pound each piece with the blunt edge of cleaver to make 4 thin slices.
Combine marinade ingredients in a medium bowl.
Pour two-thirds of the marinade into a shallow bowl.
Add chicken; mix well.
Let stand 20 minutes.
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Chop shrimp into a fine paste.
Add shrimp paste, water chestnuts, carrot, black mushrooms and green onion to remaining third of the marinade; mix well.
Lay each chicken rectangle skin-side down.
Sprinkle cornstarch lightly on top of each chicken rectangle.
Sprinkle a fourth of the shrimp mixture over cornstarch.
Use a spoon dipped in water to press and smooth filling.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower stuffed chicken breasts into hot oil with a slotted metal spoon.
Deep-fry until golden, about 4 minutes.
Carefully remove from oil with slotted spoon.
Drain on paper towels.
Chop each piece into 2" x 1" rectangles.

Recipe Summary

Main Dish

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Mushroom & Chestnut Stuffed Chicken Breasts Recipe