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Baked Stuffed Teriyaki Chicken Breasts

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plate

Yield

Yield: 3 to 4 servings

kikkoman products used:

ingredients

3 tablespoons butter or margarine
3 tablespoons minced green onions and tops
1/2 teaspoon dried thyme leaves, crumbled
1/4 teaspoon grated fresh lemon peel
4 boneless chicken breast halves
1/3 cup Kikkoman Teriyaki Baste & Glaze

directions

  1. Thoroughly combine butter, green onions, thyme and lemon peel.
  2. Gently lift skin from meat of each breast half, being careful not to detach. Insert 1/4 of butter mixture under skin; press skin gently to spread mixture evenly over chicken.
  3. Pour baste & glaze into 8 x 8-inch baking pan; add chicken breasts and turn over to coat both sides.
  4. Bake, skin side up, in 350°F. oven 30 minutes, or until tender, basting once with pan juices.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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