Ham And Mushroom Stuffed Chicken Recipe
Ingredients
| Chicken breasts | 4 | |
| Ham slices | 2 | |
| Fresh mushrooms | 2 Ounce | |
| Chicken stock | 3⁄4 Cup (12 tbs) | |
| Sherry | 1 Tablespoon | |
| Cornstarch | 1 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Sesame oil | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 328 Calories from Fat 84
% Daily Value*
Total Fat 9 g14.3%
Saturated Fat 2.5 g12.3%
Trans Fat 0 g
Cholesterol 10.5 mg3.5%
Sodium 405.2 mg16.9%
Total Carbohydrates 4 g1.4%
Dietary Fiber 0.18 g0.73%
Sugars 1 g
Protein 57 g113.8%
Vitamin A 0% Vitamin C 0.65%
Calcium 0.4% Iron 2.2%
*Based on a 2000 Calorie diet
Directions
Make a split in each one to form a pocket.
Mince (grind) the ham and mushrooms together, divide between the pockets and press the edges together.
Lay the pieces in a shallow, greased dish.
Add the stock and sherry.
Steam for 30 minutes.
Lift the chicken on to a hot dish and keep hot.
Mix the cornflour (cornstarch) to a smooth paste with the soy sauce.
Add the cooking liquid to the soy mixture; bring to the boil, stirring until slightly thickened.
Cook for 1 minute and pour over the chicken.
Chef
