Receta Stuffed Teriyaki Chicken
This is another recipe from my little sister, Rebekah. I haven’t tried it yet, but it sure looks like it would be a hit around here since we do like our chicken. It’s a relatively easy recipe, too, one that will impress everyone who shows up for dinner!
Stuffed Chicken Teriyaki
Serves 4
- Stuffing
- 3 tps. sage
- 2 tps. coarse black pepper
- 2/3 c. parmesan cheese
- 1/3 c. crumbled feta cheese
- 5 T. olive oil
- 3-4 mushrooms; diced
- Sauce
- 1/2 c. soy sauce
- 1/4 c. brown sugar
- 5 or so red potatoes; quartered
- 2 tomatoes; sliced thick
- 7 chicken breasts
Defrost chicken breasts in sauce. Put potatoes and tomatoes in roasting pan and sprinkle lightly with rock salt. Preheat oven to 375 degrees. Slit chicken breasts on one side; fill with stuffing and place in pan. Pour sauce over top. Bake for 45 minutes.