Recipe

Thai-inspired Stuffed Chicken Breast And Slaw Recipe

Add Step-by-Step Photos	Adacowan / All my dishes 6 months, 2 weeks ago This incredibly delicious, aromatic, spicy and flavorful recipe was a national chicken cooking contest winner. It was created by Michelle Anderson of Eagle, Idaho. It is worth every minute of the preparation. Prep:45m Cook:30m Servings:4	Adacowan
	chicken thai inspired colorful sesame coconutty impressive looking main dish delectable

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Ingredients

4 boneless, skinless chicken breast halves

1 cup cooked jasmine rice

1/2 cup shredded coconut

2 green onions, finely sliced

1/2 cup finely chopped Thai basil

1/2 cup finely chopped cilantro

2 tablespoons Thai chili sauce

2 limes, juice and zest, divided

2 cups flour

1 teaspoon kosher salt

1/2 teaspoon ground white pepper

1 can (14 oz.) coconut milk

1 cup chopped roasted peanuts

3/4 cup panko

1/4 cup white sesame seeds, toasted

1/4 cup black sesame seeds, toasted

1/2 English cucumber, thinly sliced

lime wedges

cilantro

For the Thai Slaw:

3/4 C. Chunky Peanut Butter

1/4 C. Seasoned Rice Vinegar

Juice of 1 Lime

1 Finely Minced Thai Chili

1/2 C. Chopped Cilantro

1/2 C. Chopped Basil

1 Napa Cabbage finely sliced

1 English Cucumber coarsely grated

1 Grated Carrot

1/2 of a Red Onion finely diced.

Directions

In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime.

Place chicken between 2 sheets of plastic wrap; pound to even thickness. Place equal amounts of rice mixture on each chicken breast half.

Wrap chicken around filling; secure with wooden pick.

In glass pie plate, mix together flour, zest of 1 lime, salt and pepper.

In another plate, mix coconut milk and 2 tablespoons lime juice.

In third plate, mix together peanuts, panko, black and white sesame seeds.

Roll chicken breasts, one at a time, first in flour mixture; then in coconut milk mixture and finally, in peanut mixture, coating well.

In shallow baking pan, arrange chicken, seam side down; place in 350 F. oven.

Bake 30 minutes or until juices run clear.

Place slaw on serving platter.

Remove wooden picks and add chicken to platter.

Garnish with cucumber, lime and cilantro.

Thai-style Slaw: In large bowl, mix together 3chunky peanut butter; seasoned rice vinegar; lime; and Thai chili. Stir in cilantro; basil; cabbage; cucumber, carrot, and onion. Refrigerate.

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