Stuffed Chicken with Sweet Teriyaki Glaze

with Sweet Teriyaki Sauce & Marinade
time: 30-60 minutes | serves: 1 to 4
  • 1 tbsp vegetable oil
  • 2 cups Portobella mushrooms, chopped
  • 2 tbsp green onions, chopped
  • 1 tbsp ginger, minced
  • 1/2 cup Sweet Baby Ray's Sweet Teriyaki Sauce
  • 4 each 6-8 oz. boneless skinless chicken breasts
  • 1 tbsp chopped parsley
  • Preheat oven to 400 degrees F.
  • Heat 1 teaspoon oil in a large skillet over medium heat.
  • Add mushrooms, green onions, and ginger and sauté until mushrooms are soft, about 3 minutes.
  • Place into a bowl and stir in 1 tablespoon Sweet Baby Ray’s Sweet Teriyaki Sauce.
  • Cut a horizontal slit in the thickest portion of each chicken breast to form a pocket.
  • Evenly divide the mushroom mixture into each of the 4 breasts and fold to seal in the stuffing.
  • Place stuffed chicken onto a sprayed sheet pan and brush with the remaining Sweet Baby Ray’s Sweet Teriyaki Sauce.
  • Place into the oven and bake until the minimum internal temperature reaches 165 degrees F.
  • Remove from the oven, brush with additional teriyaki sauce, garnish with chopped parsley, and serve.

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