Baked Stuffed Chicken Breasts Recipe - Cooking Index
Baked Stuffed Chicken Breasts Recipe - Cooking Index
Which came first the chicken or the egg? Don't waste time on the answer -- just wrap boneless chicken breasts around quail eggs and strips of vegetables to make a good tasting, good looking individual entree. You can really impress your guests with this one.
Type: Chicken, Poultry| 4 | Dried black mushrooms | |
| 4 | Chicken breast halves - boned, skin on (large) | |
| Marinade | ||
| 2 tablespoons | 30ml | Soy sauce |
| 2 tablespoons | 30ml | Dry sherry or Chinese rice wine |
| 1 teaspoon | 5ml | Cornstarch |
| 1 teaspoon | 5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Chinese five-spice powder |
| 1 teaspoon | 5ml | Freshly-ground white pepper |
| Filling | ||
| 4 | Cooked quail eggs - shells removed | |
| 1/2 | Carrot - cut 2" matchsticks (small) | |
| 1/2 | Zucchini - cut 2" matchsticks (small) | |
| 1/4 cup | 59ml | Sliced water chestnuts - cut thin strips |
| 1 | Green onion, including top - cut 2" slivers | |
| 1 tablespoon | 15ml | Minced ginger |
| Cooking | ||
| 1 teaspoon | 5ml | Sesame oil |
| Slivered green onion - for garnish |
Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems; slice the caps into matchstick pieces.
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.
Preheat the oven to 350 degrees. 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 filling ingredients, including the mushrooms, 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.
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.
Source:
"Everybody's Wokking" by Martin Yan, (Harlow & Ratner, 1991)"
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.