The aroma of shiso and garlic is irresistible! Stuffing the chicken breast with cheese keeps it incredibly moist and tender. You're gonna love it!
Ingredients
2 servings- Chicken breast1 piece (about 300g)
- Shiso leaves7
- Sliced cheese2 slices
- ★Sugar2 tsp
- ★Water3 tbsp (about 50 ml)
- ★Soy sauce2 tbsp
- ★Sake1 tbsp
- ★Honey1 tbsp
- ★Vinegar1 tsp
- ★Minced garlic1 tsp
Directions
45 min- 1
Place the chicken breast skin-side down and make diagonal cuts from the curved edge, cutting toward the center from both sides.
- 2
Using the cuts as a guide, continue cutting open the remaining portion and shape the meat evenly.
- 3
Use a meat mallet or rolling pin to gently pound the thicker parts until the thickness is uniform.
- 4
In a bag, combine 2 tsp sugar, 3 tbsp water, 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp honey, 1 tsp vinegar, and 1 tsp minced garlic to make a brine. Add the 300g chicken breast, gently massage it, and let it sit for 15 minutes to 1 hour to allow the flavors to absorb.
- 5
Gently pat the surface of the meat dry with paper towels and fold the 2 slices of cheese in half.
- 6
Wrap the cheese with the 7 shiso leaves with the fold on the outside, then wrap everything inside the chicken breast, making sure the shiso and cheese don't stick out.
- 7
Use about 5 toothpicks to secure the meat, inserting them alternately through the top and bottom layers.
- 8
Lightly oil a frying pan, add the chicken breast, and turn the heat to medium.
- 9
Once you hear a sizzling sound, cover the pan and steam-roast over low heat for about 5 minutes.
- 10
Flip the meat, cover again, and steam-roast for another 5 minutes. Adjust the time depending on the thickness of the meat.
- 11
Wipe away any burnt spots or excess fat with paper towels, then mix all the ★ seasonings together and add to the pan.
- 12
Place over medium heat and once large bubbles form, switch to low heat.
- 13
When the sauce thickens, remove from heat and let the pan cool to room temperature.
- 14
Push out and remove the toothpicks, then slice the chicken while holding it with tongs.
- 15
Drizzle with the remaining sauce from the pan and coat everything evenly. Done!
Tips
The sugar in the brine helps the meat retain moisture, so the chicken stays fluffy and tender even after cooking. If you don't use brine, be careful with the heat to avoid burning the meat.
Nutrition
Per serving- Calories320 kcal
- Protein38 g
- Fat12 g
- Carbs8 g
- Sodium2.2 g
The aroma of shiso and garlic is irresistible! Stuffing the chicken breast with cheese keeps it incredibly moist and tender. You're gonna love it!
Ingredients
2 servings- Chicken breast1 piece (about 300g)
- Shiso leaves7
- Sliced cheese2 slices
- ★Sugar2 tsp
- ★Water3 tbsp (about 50 ml)
- ★Soy sauce2 tbsp
- ★Sake1 tbsp
- ★Honey1 tbsp
- ★Vinegar1 tsp
- ★Minced garlic1 tsp
Directions
45 min- 1
Place the chicken breast skin-side down and make diagonal cuts from the curved edge, cutting toward the center from both sides.
- 2
Using the cuts as a guide, continue cutting open the remaining portion and shape the meat evenly.
- 3
Use a meat mallet or rolling pin to gently pound the thicker parts until the thickness is uniform.
- 4
In a bag, combine 2 tsp sugar, 3 tbsp water, 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp honey, 1 tsp vinegar, and 1 tsp minced garlic to make a brine. Add the 300g chicken breast, gently massage it, and let it sit for 15 minutes to 1 hour to allow the flavors to absorb.
- 5
Gently pat the surface of the meat dry with paper towels and fold the 2 slices of cheese in half.
- 6
Wrap the cheese with the 7 shiso leaves with the fold on the outside, then wrap everything inside the chicken breast, making sure the shiso and cheese don't stick out.
- 7
Use about 5 toothpicks to secure the meat, inserting them alternately through the top and bottom layers.
- 8
Lightly oil a frying pan, add the chicken breast, and turn the heat to medium.
- 9
Once you hear a sizzling sound, cover the pan and steam-roast over low heat for about 5 minutes.
- 10
Flip the meat, cover again, and steam-roast for another 5 minutes. Adjust the time depending on the thickness of the meat.
- 11
Wipe away any burnt spots or excess fat with paper towels, then mix all the ★ seasonings together and add to the pan.
- 12
Place over medium heat and once large bubbles form, switch to low heat.
- 13
When the sauce thickens, remove from heat and let the pan cool to room temperature.
- 14
Push out and remove the toothpicks, then slice the chicken while holding it with tongs.
- 15
Drizzle with the remaining sauce from the pan and coat everything evenly. Done!
Nutrition
Per serving- Calories320 kcal
- Protein38 g
- Fat12 g
- Carbs8 g
- Sodium2.2 g
Tips
The sugar in the brine helps the meat retain moisture, so the chicken stays fluffy and tender even after cooking. If you don't use brine, be careful with the heat to avoid burning the meat.