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
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By Curlyknitter
Worcester, MA
on November 20, 2010
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We had watched the episode where this was the winning dish and knew right away we had to try it. While it was a tiny bit challenging for us to find/gather all ingredients the first time we made it, the effort was well worth it. The flavors are unique and reminds me of a gourmet version of comfort food. The rice stuffing is good enough to be a side dish so be sure not to contaminate the leftovers when stuffing the chicken breasts. The slaw is really tasty too. A real winner!
By tbird72
on October 11, 2010
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I must say, I was excited about this recipe based upon the ingredients; with that said, this was by far the worst dinner I have EVER prepared. The slaw was borderline inedible. I ate one bite and flushed it down the drain. The chicken was tolerable if covered in chili sauce. Never again and don't waste your time (lots of prep time here or your money! If I could give it negative stars, I would.
By jkserier_4485910
Corrales, NM
on August 22, 2008
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I spent over an hour and half preparing this dish plus bakeing. My husband took 1 bite and made a horrible face. This was not what I expected. This was horrible.
Read all 7 reviews