Teriyaki Baked Chicken

    Teriyaki Baked Chicken

    (18)
    1save
    1day55min


    17 people made this

    This is a very elegant dish that is perfect for a dinner party! Serve with a nice salad and French bread for a winner.

    Ingredients
    Serves: 4 

    • 4 large skinless, boneless chicken thighs
    • 1 cup teriyaki sauce
    • 1 tablespoon tomato-based chilli sauce
    • 4 slices deli ham
    • 4 slices low-fat mozzarella
    • 4 toothpicks
    • 1 cup panko bread crumbs

    Directions
    Preparation:20min  ›  Cook:35min  ›  Extra time:1day marinating  ›  Ready in:1day55min 

    1. Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1 cm.
    2. Whisk together the teriyaki sauce and chilli sauce in a bowl and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for 18 to 24 hours.
    3. Preheat an oven to 180 degrees C. Grease a baking dish.
    4. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat then layer a slice of ham on each thigh followed by the mozzarella. Roll up each chicken thigh around the mozzarella and ham and secure each roll with a toothpick. Repeat with the remaining chicken.
    5. Spray each bundle with cooking spray. Pour panko flakes onto a dish then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.
    6. Bake the chicken bundles until no longer pink in the centre and the juices run clear, 35 to 40 minutes.
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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (18)

    by
    46

    We really enjoyed this! The only change that I would make when I make this again is to reduce the marinating time. I only marinated for about 10 hours before I made this and the teriyaki was a little strong for our tastes. Hubby said next time try for 5 hours. Other than that this recipe is great as is and is super fast to prep and get in the oven. Thanks Cindy!  -  29 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    30

    Very tasty and easy to make. Try this one, you won't be disappointed!!  -  08 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    18

    This was so moist and tender. I made one change to make coating easier.I put the panko bread crumbs in a ziplock bag and added 2T.of olive oil and smoked paprika. Mix well without touching the crumbs.I put one piece of chicken in at a time for coating. It worked much better.  -  06 Jul 2011  (Review from Allrecipes USA and Canada)

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