Teriyaki Marinade

This blend of soy, Asian spices and savory Polynesian flavor is wonderful on everything from chicken to pork … and even if it’s just veggies. It’s a sweet, sour, spicy marinade that doesn’t take long to make a big difference in your meal.

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Kosher
Gluten-Free
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Flavor Profile:

Savory

Tangy

INGREDIENTS: WATER, SOY SAUCE (WATER, SALT, HYDROLYZED SOY PROTEIN, INVERT SYRUP, CARAMEL COLORING), BROWN SUGAR, PINEAPPLE JUICE (FROM CONCENTRATE), CITRIC ACID, SPICE, VINEGAR, DRIED ONION, DRIED GARLIC, XANTHAN GUM, SODIUM BENZOATE (TO PRESERVE FRESHNESS). GLUTEN FREE

Stuffed Chicken Breast with Asparagus

Ingredients

Allegro Teriyaki Marinade
4 boneless, skinless chicken breasts (6 oz each)
24 pencil asparagus, trimmed to 4 or 5 inches long
2 shallots or grean onions, minced
1/4 cup toasted almond slivers
2 cups chicken broth
1-1/2 cups heavy cream
2 Tbsp chopped parsley
Salt and pepper to taste

Directions

Split and lightly pound each breast between two pieces of plastic.
Marinate in Allegro Teriyaki Marinade for 45 minutes, reserve 1/4 cup marinade for sauce.
With skin meaty side down, place three pieces of asparagus and a pinch of shallots and almonds on each breast. Roll up from thick end toward thin end.
Place in baking dish, fitting breasts snugly against each other. Cover with broth and place in hot oven at 350 degrees. Cook approximately 30 to 45 minutes or until firm.
Remove chicken to warm platter. Place remaining stock, reserved marinade, and cream in a heavy saucepan and bring to a boil. Reduce and simmer 20 minutes or until it is a light glaze. Adjust seasoning with salt and pepper; evenly coat chicken with sauce and sprinkle with chopped parsley.