Shiitake Stuffed Chicken Breasts With Teriyaki Glaze

• 2 teaspoons dark sesame oil, divided
• 2 cups shiitake mushrooms, sliced
• 2 tablespoons green onions, minced
• 1 tablespoon gingerroot, peeled and grated
• 3 tablespoons teriyaki sauce, divided
• 4 boneless skinless chicken breasts
• 1/2 teaspoon orange rind, grated
• 1/4 cup fresh orange juice
• 1/4 cup dry sherry
• 1 teaspoon honey

1. Heat 1 teaspoon oil in a large skillet over medium heat.
2. Add mushrooms, minced green onions, and gingeroot, sauteeing for 3 minutes.
3. Spoon into a small bowl and stir in 1 tablespoon teriyaki sauce, the set aside.
4. Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket.
5. Stuff about 1 1/2 tablespoons mushroom mixture into each pocket.
6. Heat 1 teaspoon oil in skillet over medium high heat.
7. Add chicken, cooking for 6 minutes on each side or until chicken is done.
8. Remove from skillet and set aside, keeping warm.
9. Add 2 tablespoons teriyaki sauce, orange rind and next 3 ingredients to skillet; bring to a boil and cook for 2 minutes or until reduced to 1/4 cup.
10. Spoon the orange glaze over chicken and garnish with some more sliced green onions.

dark sesame oil, shiitake mushrooms, green onions, gingerroot, teriyaki sauce, chicken breasts, orange rind, orange juice, sherry, honey

Taken from www.food.com/recipe/shiitake-stuffed-chicken-breasts-with-teriyaki-glaze-198871 (may not work)