Sounds and looks fancy, but it’s really not that hard! Recipe courtesy of Oorah‘s Art Director, the multi-talented Mrs. Devora Homnick.
6 thin sliced boneless chicken breasts (or regular breasts pounded thin)
8 oz. fresh or canned mushrooms, chopped
teriyaki marinade or glaze (bottled or use recipe below)
1 Tbsp. oil
Place a spoonful or so of chopped mushrooms on the end of each chicken piece. Roll chicken around mushrooms. Place in baking dish open end down. Pour teriyaki marinade over chicken rolls. Top with remaining chopped mushrooms. Drizzle oil over rolls. Sprinkle with garlic powder and a dash of pepper.
Bake at 350F uncovered for 20 minutes.
Easy Teriyaki Sauce:
¼ cup soy sauce
1 cup water
½ teaspoon ground ginger
¼ teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
¼ cup cold water
Mix all but the cornstarch and 1/4 cup water in a sauce pan and begin heating. Whisk the cornstarch and cold water in a cup to dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if the sauce over-thickens.