Stuffed chicken breast in quick mushroom & ginger Teriyaki sauce

I had a craving for Teriyaki and since I had just bought fresh mushrooms and ginger, I knew that it would be on my Shabbat menu. When I really want to be authentic, I make the sauce from scratch, when I don't want to bother at all, I buy bottled, but days like today, when I have most things on hand and a can of Coca-Cola, I make my no fail 10 minute teriyaki sauce. Here's what you'll need:

6 to 8 chicken breasts, pounded
1 pound kosher ground meat or turkey

1/2 cup breadcrumbs

1/4 tsp onion powder

1 pinch nutmeg
1 pinch turmeric

1 tbsp vegetable oil

1 tbsp water
2 pints button mushrooms quartered
3 large onion sliced
1/4 cup fresh ginger, peeled and finely chopped
1 tbsp cornstarch
2 tbsps soy sauce
1 tsp Mirin 
1 can Coke or diet Coke

1 tbsp sesame oil

1 tbsp corn starch
oil to lightly fry the chicken

In a bowl mix the meat with the breadcrumbs, nutmeg, onion powder, vegetable oil, water, salt, mix then set aside.

Flatten the chicken until you have nice large even pieces then take about 2 tbsps worth of meat form a kebab style ball and place in the center of the chicken then roll up and close with a toothpick or 2 (don't forget to remove them before serving!) and dredge in flour, not too much though, and set aside.

In a large skillet heat the oil, then place the chicken on one side to brown, then brown the other sides of every bundle, remove from skillet, drain excess oil, but leave enough for the veggies. Then add in the onions, which you should saute for 5 to 7 minutes on high till they start to caramelize. Now add the mushrooms, saute them till the water comes out of them, after that, add in the ginger and saute for another few minutes. At this point, you can add in the sesame oil and soy sauce, followed by the Coke, let it come to a boil, and reduce the heat to low. Season lightly with salt and pepper, and check to make sure the seasonings are to your liking. In a small bowl whisk 1 tbsp cold water with 1 tbsp cornstarch, then pour the cornstarch slurry in the pan, and stir. You will see the liquid change in color slightly and become glossy and thicken. Once everything starts to bubble add the chicken to the pot, cover then lower the heat and simmer for about 20 minutes. Then uncover and let cook for another 15 minutes. Again, DO NOT forget to remove the toothpicks.

Enjoy!