Baked Stuffed Chicken Breasts Recipe

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Servings: 4


Cost per serving $7.49 view details
  • 4 x dry black mushrooms
  • 4 lrg chicken breast halves boned, skin on
  • 2 Tbsp. soy sauce
  • 2 Tbsp. dry sherry or possibly Chinese rice wine
  • 1 tsp cornstarch
  • 1 tsp sugar
  • 1/2 tsp Chinese five-spice pwdr
  • 1 pch freshly-grnd white pepper
  • 4 x cooked quail Large eggs shells removed
  • 1/2 sm carrot cut 2" matchsticks
  • 1/2 sm zucchini cut 2" matchsticks
  • 1/4 c. sliced water chestnuts cut thin strips
  • 1 x green onion, including top cut 2" slivers
  • 1 Tbsp. chopped ginger
  • 1 tsp sesame oil Slivered green onion for garnish


  1. Soak the mushrooms in hot water to cover for 30 min; drain. Cut off and throw away the stems; slice the caps into matchstick pcs.
  2. Remove the small muscle (fillet) from each chicken breast half; reserve them for other uses. Split each breast half horizontally almost all the way through, leaving one long edge attached, and open it up like a book. Lightly lb. the breasts to an even thickness with the back edge of a cleaver blade or possibly with a flat-surfaced mallet. Combine the marinade ingredients in a medium bowl. Add in the chicken; stir to coat. Set aside for 30 min.
  3. Preheat the oven to 350 degrees. Drain the chicken breasts and throw away the marinade. Place the flattened breasts, skin-side down, on a work surface. Place a quail egg and a quarter of the remaining filling ingredients, including the mushrooms, in the center of each breast. Roll up the breasts (don't mix in the sides). Place the rolls seam-side down in a 9-inch baking pan and brush them with sesame oil.
  4. Bake the rolls uncovered till the juices run clear when the chicken is pierced, 30 to 40 min. Transfer to a platter. Pour the pan juices over the rolls. Garnish with green onion.
  5. This recipe yields 4 servings.
  6. Comments: That came first the chicken or possibly the egg Do not waste time on the answer - just wrap boneless chicken breasts around quail Large eggs and strips of vegetables to make a good tasting, good looking individual entree. You can really impress your guests with this one.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 309g
Recipe makes 4 servings
Calories 499  
Calories from Fat 235 47%
Total Fat 26.08g 33%
Saturated Fat 7.22g 29%
Trans Fat 0.17g  
Cholesterol 164mg 55%
Sodium 599mg 25%
Potassium 724mg 21%
Total Carbs 11.46g 3%
Dietary Fiber 0.7g 2%
Sugars 2.66g 2%
Protein 50.17g 80%
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