First Place Winner: Thai-Inspired Stuffed Chicken Breast and Slaw

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 cup jasmine rice, cooked
  • 1/2 shredded coconut
  • 2 green onions, finely sliced
  • 1/2 cup finely chopped fresh Thai basil leaves
  • 1/2 cup finely chopped fresh cilantro leaves
  • 2 tablespoons Thai chili sauce
  • 2 limes, juiced and zested, divided
  • 4 boneless, skinless chicken breast halves
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 1 (14-ounce) can coconut milk
  • 1 cup chopped roasted peanuts
  • 3/4 cup panko crumbs
  • 1/4 cup white sesame seeds, toasted
  • 1/4 cup black sesame seeds, toasted
  • Thai-style slaw:
  • 3/4 cup chunky peanut butter
  • 1/4 cup seasoned rice vinegar
  • 1 lime, juiced
  • 1 Thai chili, finely minced
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup freshly chopped basil leaves
  • 1 napa cabbage, finely sliced
  • 1 English cucumber, coarsely grated
  • 1 carrot, grated
  • 1/2 red onion, finely diced
  • Garnish:
  • 1/2 English cucumber, thinly sliced
  • 1 lime, wedged
  • Cilantro sprigs
  • For the chicken:
Directions
For the chicken:

In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with toothpicks. In a 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, 1 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 and place in 350 degree F oven. Bake 30 minutes or until juices run clear.

For slaw:

In a large bowl mix together all ingredients and refrigerate.

To plate:

Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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