Recipes

SHIITAKE MUSHROOM STUFFED POCKET CHICKEN
  • Ingredients
  • 2 green onions
  • 1/2 pound shiitake mushrooms
  • 6 boneless skinless chicken breast halves
  • 4 tablespoons unsalted butter
  • 1 cup purchased Teriyaki Sauce
Directions
  1. Trim ends from green onions and finely chop
  2. Remove stems from shiitake mushrooms and thinly slice
  3. Melt 2 tablespoons butter in a medium skillet over medium high heat
  4. Add the green onion and toss to wilt, 1 minute
  5. Add the mushrooms and cook for 3 to 5 minutes or until wilted and tender
  6. Season to taste with salt and pepper
  7. Cool completely. Wash and thoroughly dry the chicken breasts
  8. Cut a pocket in the side of each breast about 2 inches long. Spoon the mushrooms into the chicken pockets and secure edges with toothpicks
  9. Melt remaining 2 tablespoons butter in a large skillet over medium high heat
  10. Add the chicken and brown well, about 3 minutes per side
  11. Reduce heat to medium low and add the Teriyaki sauce to the pan
  12. Cover and cook chicken until cooked through, about 8 to 10 minutes, turning chicken once to glaze both sides.


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