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600ml cooking oil
600g chicken breast, butterfly cut, skinless
1/2 cup 70g flour
1/2 teaspoon 3g salt
2 pieces 100g egg, beaten
1/2 pack 6g AJI-NO-MOTO® Umami Seasoning
2 cups 140g bread crumbs

2 teaspoons 10ml cooking oil
1.5 tablespoon 25g garlic, minced
2 1/2 cup 75g spinach, leaves
1/2 cup 50g cream cheese
1/2 cup 100g mushroom, canned, small diced
1/2 pack 6g AJI-NO-MOTO® Umami Seasoning
1 cup 200g cheese, quickmelt


Nutrition Facts
Calories per Serving (kcal) 568
Carbohydrates (g) 31
Proteins (g) 36
Fat (g) 33.4
Dietary Fiber (g) 2.1
Calcium (mg) 429
Iron (mg) 4.5
Sodium (mg) 1018.4

Preparation and Cooking time: 20 – 30 minutes


  1. SET. Pour flour, egg, and breadcrumbs on individual plates.
  2. SEASON. flour with salt and 1/2 pack AJI-NO-MOTO®.
  3. STUFF. Place chicken on a plate and open up. Stuff in 40-50g spinach mushroom mixture and top with 2-3 tablespoons quickmelt cheese then close tightly.
  4. COAT. Chicken first on the flour then on the egg and lastly on the breadcrumbs. Set aside.
  5. DEEP-FRY. On a pot, pour oil and heat it until 350ºF. Then, lay in chicken in the oil gently without overcrowding the pot. Maintain 300ºF-350ºF temperature. Cook for 10 minutes.
  6. STRAIN. out the chicken and let it rest on a tray or with tissue paper. Serve hot.


  1. SAUTÉ. On a medium heat pan, add oil and saute garlic, mushroom, and spinach, cook until spinach are wilted.
  2. SEASON. Mixture with 1/2 pack AJI-NO-MOTO® mix well and transfer into a bowl.
  3. MIX. In cream cheese, mix well until cream cheese is well spreaded throughout the mixture. Set aside.

Makes: 4-6 servings
Serving size: 1 pc (120g) Chicken & 1/4 cup (50g) Spinach Mushroom Mixture

Cooking Notes

You may slice the chicken horizontally if the butterfly cut is still thick.

Product Used

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