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Ham And Mushroom Stuffed Chicken Recipe
|Fresh mushrooms||2 Ounce|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
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
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.