Stuffed Chicken Recipe

AJI-NO-MOTO® Umami Seasoning


  • 2 tsps. (10ml) Cooking oil
  • 1 1/2 Tbsps. (25g) Garlic, minced
  • 1/2 cup (100g) Mushroom, canned, small diced
  • 2 1/2 cups (75g) Spinach, leaves
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1/2 cup (50g) Cream cheese
  • 0.6 kilo (600g) Chicken breast, butterfly-cut, skinless
  • 1 cup (200g) Cheese, quickmelt, grated
  • 1/2 cup (70g) Flour
  • 1/2 tsp. (2.5g) Salt
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 2 pcs. (100g) Egg, beaten
  • 2 cups (140g) Bread crumbs
  • 2 1/2 cups (600ml) Cooking oil


  1. SAUTÉ. To prepare the stuffing, heat oil in a pan. Sauté garlic, mushroom, and spinach until leaves are wilted.
  2. SEASON & MIX. Add AJI-NO-MOTO® Umami Seasoning. Mix well then transfer to a bowl. Add cream cheese and mix well. Set aside.
  3. STUFF. To prepare the chicken, place it on a plate then open it up. Stuff in 4 Tbsps. spinach-mushroom mixture and top with 2 tablespoons quickmelt cheese then close tightly.
  4. DREDGE & DEEP-FRY. Coat chicken in seasoned flour with salt and AJI-NO-MOTO® Umami Seasoning. Then dip in the eggs. Lastly, coat with breadcrumbs. On a pot, heat oil to 180ºC (350ºF). Deep-fry chicken for 10 minutes or until golden brown. Drain excess oil using strainer or colander.
  5. SERVE. Transfer to a serving plate. Serve and enjoy while hot.

Cooking Tips

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

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 12 ajinomoto size  Serving size: 1/2 pc. (60g) Chicken & 2 Tbsps. (30g) Stuffing

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
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Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
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Sodium (mg)

Good to Know Nutrition Facts

Pump-up your usual chicken dish by stuffing it with spinach which is rich in Calcium, Iron, Potassium, and Magnesium which are all essential in maintaining optimal health!


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