STUFFED CHICKEN RECIPE
AJI-NO-MOTO® UMAMI SEASONING
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Ingredients
600ml cooking oil
600g chicken breast, butterfly cut, skinless
1/2 cup 70g flour
1/2 teaspoon 3g salt
2 pieces 100g egg, beaten
1/2 pack 6g AJI-NO-MOTO® Umami Seasoning
2 cups 140g bread crumbs
Stuffing
2 teaspoons 10ml cooking oil
1.5 tablespoon 25g garlic, minced
2 1/2 cup 75g spinach, leaves
1/2 cup 50g cream cheese
1/2 cup 100g mushroom, canned, small diced
1/2 pack 6g AJI-NO-MOTO® Umami Seasoning
1 cup 200g cheese, quickmelt
NUTRITION INFORMATION
Nutrition Facts | |
---|---|
Calories per Serving (kcal) | 568 |
Carbohydrates (g) | 31 |
Proteins (g) | 36 |
Fat (g) | 33.4 |
Dietary Fiber (g) | 2.1 |
Calcium (mg) | 429 |
Iron (mg) | 4.5 |
Sodium (mg) | 1018.4 |
Preparation and Cooking time: 20 – 30 minutes
Procedure
- SET. Pour flour, egg, and breadcrumbs on individual plates.
- SEASON. flour with salt and 1/2 pack AJI-NO-MOTO®.
- STUFF. Place chicken on a plate and open up. Stuff in 40-50g spinach mushroom mixture and top with 2-3 tablespoons quickmelt cheese then close tightly.
- COAT. Chicken first on the flour then on the egg and lastly on the breadcrumbs. Set aside.
- DEEP-FRY. On a pot, pour oil and heat it until 350ºF. Then, lay in chicken in the oil gently without overcrowding the pot. Maintain 300ºF-350ºF temperature. Cook for 10 minutes.
- STRAIN. out the chicken and let it rest on a tray or with tissue paper. Serve hot.
Stuffing
- SAUTÉ. On a medium heat pan, add oil and saute garlic, mushroom, and spinach, cook until spinach are wilted.
- SEASON. Mixture with 1/2 pack AJI-NO-MOTO® mix well and transfer into a bowl.
- MIX. In cream cheese, mix well until cream cheese is well spreaded throughout the mixture. Set aside.
Makes: 4-6 servings
Serving size: 1 pc (120g) Chicken & 1/4 cup (50g) Spinach Mushroom Mixture
Cooking Notes
You may slice the chicken horizontally if the butterfly cut is still thick.