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glossy teriyaki glazed chicken sliced to show plum filling on a dark plate, wide horizontal shot, sesame seeds and green onion garnish, natural light, shallow depth of field, landscape orientation

Teriyaki Chicken with Asian Plum Stuffing

Glazed teriyaki chicken with a plum and ginger sweet and sour stuffing.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts butterflied
  • 1/2 cup plum sauce
  • 1/2 cup panko breadcrumbs
  • 1 tbsp fresh ginger grated
  • 1/3 cup teriyaki sauce
  • 2 green onions sliced
  • 2 tbsp olive oil

Method
 

  1. Heat oven to 400F and grease a baking dish.
  2. Mix plum sauce, panko, ginger, and green onions for the filling.
  3. Spoon the filling into each butterflied breast and secure with toothpicks.
  4. Brush the outside with olive oil, then with teriyaki sauce.
  5. Bake 24 to 28 minutes, glazing with more teriyaki halfway, until the chicken reaches 165F.
  6. Rest 5 minutes and sprinkle with extra green onion.

Notes

Sprinkle sesame seeds on top for a pretty takeout-style finish.