Mushroom Stuffed Chicken

Course : Chicken
Serves: 8
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4 medium shiitake mushroom
1/2 pound button mushrooms
1/2 cup scallions
1/2 cup carrot
1 teaspoon unsalted butter
2 tablespoons peanut oil
1/4 cup shallot
1 tablespoon ginger -- minced
1 tablespoon sake
1 teaspoon sesame oil
2 medium egg
4 medium boneless chicken breast
1 cup rice flour
2 tablespoons peanut oil

Preparation / Directions:

combine mushrooms, scallions, and carrots season well with salt and pepper combine butter and oil in a skillet over a moderate flame add shallots and saute for 8-10 minutes, until softened but not browned add ginger and garlic saute for 2 minutes add mushroom mixture and sake heat and stir for 10-15 minutes, until all liquid has evaporated remove from heat add sesame oil and egg yolks stir and set aside carefully pound breasts flat cut into 3x4-inch pieces dust lightly with rice flour and pat with your hands to remove excess spread a heaping tablespoon of stuffing onto each rollup and tie to seal dip each roll in egg white dredge in flour and place into a hotel pan cover and chill for 30-60 minutes to set coating heat oil to 375 degrees add rolls in small batches and fry for 5-6 minutes, until golden brown drain on a cooling rack and blot with paper towels allow to cool for 15 minutes remove string and bias cut into thin slices arrange onto individual serving plates serve warm or at room temperature


Nutritional Information:

151 Calories (kcal); 6g Total Fat; (35% calories from fat); 4g Protein; 21g Carbohydrate; 48mg Cholesterol; 20mg Sodium

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