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Walnut Chicken Teriyaki Recipe
|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|
Calories 712 Calories from Fat 493
% Daily Value*
Total Fat 56 g86.1%
Saturated Fat 30.9 g154.3%
Trans Fat 0 g
Cholesterol 229.9 mg
Sodium 429.1 mg17.9%
Total Carbohydrates 26 g8.5%
Dietary Fiber 1.6 g6.2%
Sugars 14 g
Protein 28 g56.2%
Vitamin A 31.9% Vitamin C 3.8%
Calcium 13.3% Iron 11.5%
*Based on a 2000 Calorie diet
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.