Walnut Chicken Teriyaki
|Whole chicken breasts||2 , halved, boned, and skinned|
|Teriyaki sauce||1⁄2 Cup (8 tbs)|
|Mozzarella cheese slices||4|
|Bread crumbs||1 1⁄2 Cup (24 tbs)|
|Melted butter/Margarine||1 Cup (16 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Chili sauce||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Teriyaki sauce||1 1⁄2 Tablespoon|
Using a meat mallet, pound chicken to 1/4 inch thickness.
In a shallow bowl, combine 1/2 cup teriyaki sauce and chicken.
Turn to coat each piece.
Remove from teriyaki sauce, and place a slice of cheese on each chicken breast.
In a separate bowl, make the filling by combining 1/2 cup of the bread crumbs, 1/2 cup of the butter or margarine, and walnuts.
Place about 1 1/2 tablespoons of the filling on each cheese slice.
Roll up chicken breasts, tucking in the sides.
Roll in remaining bread crumbs, then in beaten egg.
Roll in bread crumbs once more.
Place the remaining 1/2 cup butter or margarine in a frying pan, and heat over medium low heat.
Add chicken rolls, and cook for 10 minutes or until a fork can be inserted in the chicken with ease.
Turn often to brown chicken on all sides.
In a small sauce pan, make the sauce by combining the chili sauce, brown sugar, Worcestershire sauce, and 1 1/2 tablespoons teriyaki sauce.
Bring to a boil.
Place chicken rolls and pour sauce over chicken.