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Japanese   -   Stuffed Chicken Breast With Nameko Mushrooms   adapted from Colette's Japanese Cuisine

  • 2 Whole Chicken Breasts -- Boned
  • 1 Teaspoon Sansho Pepper -- Ground
  • 2 Medium Carrot -- Julienned
  • 2 Sprigs Trefoil -- Or Cilantro
  • Salt And Pepper -- To Taste
  • 4 Tablespoons Olive Oil -- Or Butter
  • 2 Tablespoons Soy Sauce
  • 1 Cup Dashi -- Or Chicken Broth
  • 1 Can Nameko Mushrooms
  • 1 Bunch Chais -- Or Parsley
Directions Cut chicken breasts in half lengthwise. Flatten with a mallet to 1/4 inch thickness. Sprinkle with sansho pepper, salt and pepper. Place carrot and trefoil on top and roll up. Tie with string or skewer together. Saute the rolled up chicken in oil until browned on all sides. Mix soy sauce with the dashi and add to chicken. Lower heat and simmer for 10 minutes. Add drained mushrooms to chicken and simmer for 5 more minutes. Serve on a bed of rice and chais with the sauce poured over the top.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 3, Easiness: 5, Speed: 4, Overall: 4 Rate this recipe

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