Eggroll Stuffed Chicken Recipe

Soak the noodles

Place the bean thread noodles in a bowl of warm water and let them soak for about 20 minutes or until softened. Drain and set aside.

Prepare the filling

Chop the mushrooms and flowering bok choy into small pieces. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

Cook the vegetables

Add the mushrooms and bok choy to the skillet. Sauté for about 5 minutes until they are tender. Add the soaked bean thread noodles, soy sauce, sesame oil, salt, and black pepper. Stir well to combine and cook for an additional 2-3 minutes. Remove from heat and let the filling cool.

Prepare the chicken

Preheat the oven to 180°C (350°F). Take the chicken breasts and using a sharp knife, carefully slice a pocket into each breast, making sure not to cut all the way through.

Stuff the chicken

Once the filling has cooled, stuff each chicken breast with the vegetable and noodle mixture. Use toothpicks to secure the opening if necessary.

Sear the chicken

In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.

Bake the chicken

Transfer the seared chicken to a baking dish and pour the chicken broth around the breasts. Cover with foil and bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).

Serve the dish

Remove the chicken from the oven and let it rest for 5 minutes. Slice each stuffed chicken breast and serve with your choice of side dishes, drizzling some of the broth over the top for added flavor.