Shiitake Stuffed Chicken Breasts With Teriyaki Glaze - cooking recipe

Ingredients

2 teaspoons dark sesame oil, divided
2 cups shiitake mushrooms, sliced
2 tablespoons green onions, minced
1 tablespoon gingerroot, peeled and grated
3 tablespoons teriyaki sauce, divided
4 boneless skinless chicken breasts
1/2 teaspoon orange rind, grated
1/4 cup fresh orange juice
1/4 cup dry sherry
1 teaspoon honey

Preparation

Heat 1 teaspoon oil in a large skillet over medium heat.
Add mushrooms, minced green onions, and gingeroot, sauteeing for 3 minutes.
Spoon into a small bowl and stir in 1 tablespoon teriyaki sauce, the set aside.
Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket.
Stuff about 1 1/2 tablespoons mushroom mixture into each pocket.
Heat 1 teaspoon oil in skillet over medium high heat.
Add chicken, cooking for 6 minutes on each side or until chicken is done.
Remove from skillet and set aside, keeping warm.
Add 2 tablespoons teriyaki sauce, orange rind and next 3 ingredients to skillet; bring to a boil and cook for 2 minutes or until reduced to 1/4 cup.
Spoon the orange glaze over chicken and garnish with some more sliced green onions.