Baked Stuffed Chicken Breasts Recipe

Baked Stuffed Chicken Breasts
submitted by bahuja2001 at


Difficulty LevelEasyCuisine
Main Ingredient


 Dried black mushrooms4
 Chicken breast halves4 Large, boned, skin on
For marinade
 Soy sauce2 Tablespoon
 Dry sherry/Chinese rice wine2 Tablespoon
 Cornstarch1 Teaspoon
 Sugar1 Teaspoon
 Chinese five spice1⁄2 Teaspoon
 White pepper1 Pinch
For filling
 Cooked quail egg4 , shells removed
 Carrot1⁄2 Small, cut into 2-inch matchstick pieces
 Zucchini1⁄2 Small, cut into 2-inch matchstick pieces
 Sliced water chestnuts1⁄4 Cup (4 tbs), cut into thin strips
 Green onion with tops1 , cut into 2-inch slivers
 Minced ginger1 Tablespoon
 Sesame oil1 Teaspoon
 Slivered green onion1⁄4 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.