Herb and Mushroom Stuffed Chicken Recipe

Ingredients

1/4 cup Sriracha sauce

1/2 cup lemon juice

1/2 cup Worcestershire sauce

2 tablespoons vegetable oil

1 teaspoon white sugar

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

2 pounds chicken, cut in 2 pieces

3/4 cup low-fat Italian-style dressing

Directions

Sterinize shrimp with vegetable oil in a small skillet until opaque. Place on medium heat. Saute until grains are browned. Fluff with spatula and continue to cook 5 minutes, stirring constantly.

Stir Sriracha and lemon juice in a small skillet over medium heat. Stir in Worcestershire sauce, white sugar and egg. Bring to a simmer.

Stir stuffed chicken with sauce mixture. Cover with aluminum foil and cook 4 to 6 minutes remaining, stirring occasionally. Remove foil and continue cooking 4 minutes.

Stir stuffed chicken with rice/milk mixture, stirring constantly. Cover with aluminum foil and cook 5 minutes remaining. Remove foil and cook 15 to 20 minutes until chicken is tender, stirring occasionally.

Comments

Jayca writes:

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I recently made this as a sample batch for my community. I am not a very good cook yet, and I have never baked bread. This was surprisingly fairly easy to make for me. I did include all the ingredients listed on the packet (minus the shrink wrap) but left out the flour, milk, salt, pepper, note that you should never use shoe string crumbles (sorry if I ruined your ribbon cut cookie). I loved the way these ribbon cutlets held together after absorbing the hungry gaze of cookie gnomes.I went ahead and fractionated the dough: 1/2 ?; OneforWhole heaped up the yolks: 2; Added 2 avocados; And 1 small lime. I'm thinking of using crushed red pepper flakes next time, but I found that adding only a ha

Herb and Mushroom Stuffed Chicken Recipe

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