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  • Butterfly Sweet And Sour Chicken Breasts

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    Butterfly Sweet And Sour Chicken Breasts
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 x boneless skinless chicken breast halves
    • 2 Tbsp. soy sauce
    • 2 Tbsp. dry sherry
    • 2 tsp cornstarch
    • 1 1/2 tsp sesame oil
    • 6 x dry black mushrooms
    • 1/2 lb medium raw shrimp, shelled, deveined and coarsely minced
    • 1/3 c. sliced water chestnuts
    • 1 Tbsp. chopped ginger
    • 1/2 c. distilled white vinegar
    • 1/2 c. water
    • 1/3 c. packed brown sugar
    • 3 Tbsp. ketchup
    • 1/4 tsp salt
    • 1/4 tsp warm pepper sauce
    • 1 x green onion, cut into 2 inch slivers
    • 2 tsp cornstarch dissolved in 1 Tbsp. water

    Directions

    1. Butterfly the chicken breasts. Combine marinade ingredients in a bowl. Add in chicken and turn to coat. Chill for 30 min.
    2. Soak mushrooms in hot water to cover for 30 min; then drain, throw away stems and thinly slice caps. Place mushrooms in a bowl with shrimp, water chestnuts and ginger; mix well.
    3. Place chicken on work surface. On each piece, place 1/6 of shrimp mix.
    4. Roll up breasts; don't mix in sides. Place rolls, seam side down, in an oiled shallow baking pan. Cover and refrigerateas long as overnight.
    5. Preheat oven to 350 degrees. Bake chicken, uncovered, till juices run clear when chicken is pierced, 30 to 35 min. Meanwhile prepare sauce: Combine vinegar, water, brown sugar, ketchup, salt and warm pepper sauce in a small pan; bring to a boil. Add in green onion and cook for 30 seconds. Add in cornstarch solution and cook, stirring, till sauce boils and thickens.
    6. Cut each breast into 4 or possibly 5 slices and rearrange in its original shape. Spoon sauce over each serving.

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