Baked Stuffed Chicken Breasts Recipe
Summary
Ingredients
| Dried black mushrooms | 4 | |
| 4 large chicken breast halves, boned, skin on | ||
| Marinade | ||
| Soy sauce | 2 Tablespoon | |
| 2 tablespoons dry sherry or Chinese rice wine | ||
| Cornstarch | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Spice | 1/2 Teaspoon | |
| Pepper white | 1 Pinch | |
| 4 cooked quail eggs, shells removed | ||
| 1/2 small carrot, cut into 2-inch matchstick pieces | ||
| 1/2 small zucchini, cut into 2-inch matchstick pieces | ||
| Water chestnuts | 1/4 Cup (16 tbs) (Filling) | |
| 1 green onion (including top), cut into 2-inch slivers | ||
| Ginger | 1 Tablespoon, minced (Filling) | |
| Sesame oil | 1 Teaspoon (Filling) | |
| Slivered green onion, for garnish | ||
Directions
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.
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.
Chef
