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Baked Stuffed Chicken Breasts

Magical.Palate's picture
  Dried black mushrooms 4
  Chicken breast halves 4 Large, boned, skin on
For marinade
  Soy sauce 2 Tablespoon
  Dry sherry/Chinese rice wine 2 Tablespoon
  Cornstarch 1 Teaspoon
  Sugar 1 Teaspoon
  Chinese five spice 1⁄2 Teaspoon
  White pepper 1 Pinch
For filling
  Cooked quail egg 4 , shells removed
  Carrot 1⁄2 Small, cut into 2-inch matchstick pieces
  Zucchini 1⁄2 Small, cut into 2-inch matchstick pieces
  Sliced water chestnuts 1⁄4 Cup (4 tbs), cut into thin strips
  Green onion with tops 1 , cut into 2-inch slivers
  Minced ginger 1 Tablespoon
  Sesame oil 1 Teaspoon
  Slivered green onion 1⁄4 Cup (4 tbs) (For Garnish)

1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems; slice the caps into matchstick pieces.
2. Remove the small muscle (fillet) from each chicken breast half; reserve them for other uses. Split each breast half horizontally almost all the way through, leaving one long edge attached, and open it up like a book. Lightly pound the breasts to an even thickness with the back edge of a cleaver blade or with a flat-surfaced mallet. Combine the marinade ingredients in a medium bowl. Add the chicken; stir to coat. Set aside for 30 minutes.
3. Preheat the oven to 350°. Drain the chicken breasts and discard the marinade. Place the flattened breasts, skin side down, on a work surface. Place a quail egg and a quarter of the remaining fining ingredients in the center of each breast. Roll up the breasts (do not fold in the sides). Place the rolls seam side down in a 9-inch baking pan and brush them with sesame oil.
4. Bake the rolls uncovered until the juices run clear when the chicken is pierced, 30 to 40 minutes. Transfer to a platter. Pour the pan juices over the rolls. Garnish with green onion.

Recipe Summary

Difficulty Level: 
Main Dish

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Baked Stuffed Chicken Breasts Recipe