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French Toast Stuffed Chinese Chicken Recipe


1/2 cup maple syrup

2 tablespoons lemon juice

1 (8 ounce) can sliced fresh ginger root vegetables

1 pound skinless, boneless chicken breast halves - cut into pieces

1 teaspoon salt

1/2 teaspoon garlic powder

2 eggs

2 cups shredded Cheddar cheese


Place maple syrup, lemon juice, ginger slices, chicken pieces and garlic powder in plastic bag; shake to coat. Place chicken pieces in bag. Seal bag and shake to coat. Refrigerate 9 hours or overnight.

Remove chicken pieces from marinade and place in a large bowl. Brush with vegetable marinade; stir in 2 cups chicken mixture. Pour over chicken pieces in baking dish. Top with remaining chicken pieces, secure bottom with toothpicks and mustard. Sprinkle with BBQ sauce mix and sprinkle with chicken.

Bake uncovered in the preheated oven until chicken is cooked through (not brown), 10 to 15 minutes. Reduce heat to 325 degrees F (165 degrees C).