Teriyaki Chicken Stuffed with Napa Cabbage, Eggplant & Shiitake Mushrooms

I’ve been feeling a bit creative in recent days but I’m not an artist by any means, except when it comes to food. I decided it was time to come up with a new original recipe and so here is where I landed. 

I’ve learned that fabulous tasting food takes time…sometimes. This is sometime. There are several steps and it takes a good amount of time and patience to make this dish but I promise it will be worth it. I wouldn’t be able to make this on a work day simply because it would mean we would eat dinner about 8pm and my toddler wouldn’t be to happy with that. This is on top of the prep the day before.

I hope you enjoy this as much as we did!!

I also served this with a Cucumber & Cabbage Slaw that I found on Pinterest.

 

What you’ll need:

  • 6 chicken breasts, pounded thin and/or butterflied 

Teriyaki Marinade…

  • 1/2 cup soy sauce
  • 2 Tbls rice wine vinegar
  • 4 Tbls sesame oil 
  • 1 Tbls brown sugar
  • 1 Tbls quality honey (see P.S. below)
  • 1 tsp ginger, minced
  • 2 garlic cloves, minced
  • ground black pepper 

Stuffing…

  • 1 medium eggplant, cubed small
  • 1/2 Napa cabbage, sliced thin
  • 8 oz shiitake mushrooms, sliced thin
  • 2 small chilies, your choice of how spicy, diced very small 
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbls ginger, minced
  • 1 tsp olive oil
  • 1 Tbls butter
  • ground coriander
  • dried oregano 
  • S&P

Coating…

  • 6 rice paper wraps or spring roll skins
  • 2 eggs, beaten
  • panko bread crumbs, white or wheat 
  • fresh ground pepper

Topped with…

  • Roasted red peppers, diced
  • green onions, diced
  • cilantro, optional

What to do:

  1. Prep the marinade by whisking all ingredients in a bowl. Place in a freezer bag to which you will add the chicken. 
  2. Butterfly and/or pound the chicken and add to marinade. Put in fridge for at least 6 hours and up to 24 hours. 
  3. Later on or next day, preheat the oven to 375 degrees. 
  4. Sautée all the ingredients in the “stuffing” by first heating the olive oil, then onions, mushrooms and eggplant for 5 minutes. Next add the chiles, garlic and ginger for 2-3 min ties stirring constantly. Next add the Napa cabbage (you may need to add a little water to stem for a bit) and cover for 2-3 minutes. Set aside for next step. 
  5. Prep to stuff and wrap the chicken. Take out the chicken marinade, put some water in a shallow plate to rehydrate the rice paper, layer a sheet tray with foil and spray with oil. 
  6. Lay out each chicken breast and layer 1/2 with the stuffing. Hydrate one wrap in water. Fold over the chicken and, once limber but not mushy, wrap with the rice paper. THIS IS DELICATE! Take your time and don’t rip the wrap. Place on the sheet tray. Repeat for each breast. 
  7. Prep the rest of the coating and lay it out. Starting with the breast you wrapped first, dip each breast in egg and then in panko. (The wrap needs time to set and stick to itself. If you do this step too soon the rice paper will come off.)
  8. Bake for 30-40 minutes depending on the size of the breast. The liquid should be clear when done. 
  9. Plate and put on the toppings. 

Enjoy!


P.S. This is great quality honey!!!

        Advertisements

        Trottole Pasta Salad

        I’m all about pasta this weekend! I used  Simply Balanced Organic Trottole Pasta for this recipe. It’s a fun shape and all the good stuff you add to a pasta salad incorporates well into it. You can pretty much use any type of pasta for this dish if you can’t find this type. Some good alternatives would be farfallepenne or even multi colored radiatore! Remember to always salt your water when boiling pasta!!

        If you want to make this a vegan dish, use a vegan friendly pasta. 


        What you’ll need:

        • 16 oz Trottole pasta
        • 1 medium Eggplant, roasted and diced
        • 2 Carrots, chopped small (I used my Kitchen Aid Spiralizer if you have one)
        • 5 Kale leaves, chopped fine
        • 2 Green Onions, chopped into thin rings
        • 4 oz Tomatoes, grape or cherry, halved (optional)
        • Juice of 1 Lemon
        • 1 Tbls dried Thyme
        • 2 Tbls Garlic Powder
        • 1 small can of sliced black olives 
        • Extra Virgin Olive Oil
        • S & P

        What to do: 

        1. Preheat the oven to 350 degrees. 
        2. Begin to boil the water for the pasta. 
        3. Remove some of the skin on the eggplant with a peeler, dice and place on a sheet tray with olive oil and S & P. 
        4. Bake for 15-20 minutes until completely soft, remove and let cool. 
        5. Boil the pasta according to the instructions, drain and let cool. 
        6. Meanwhile, prepare the carrots, kale, onions, tomatoes and lemon juice and add all into a large bowl. 
        7. Add the eggplant, thyme, garlic powder, S & P to the mixture. Combine thoroughly. 
        8. Once the pasta has cooled, add it into the mixture with more olive oil and toss. Put in more or less oil and S & P to your taste. 

        Enjoy!!