Recipe courtesy of Michelle Anderson

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

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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

Directions

  1. 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.
  2. For slaw: In a large bowl mix together all ingredients and refrigerate.
  3. To plate: Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.
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