Grilled Thai Summer Roll Stuffed Chicken Breasts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 422
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 52
- Cholesterol
- 166
- Sodium
- 685
- Total: 45 min
- Active: 40 min
Ingredients
4 skinless, boneless chicken breasts (about 8 ounces each)
1 ounce rice vermicelli
3 tablespoons vegetable oil, plus more for the grill
1 tablespoon rice vinegar
1 teaspoon grated lime zest, plus the juice of 1 lime
1 teaspoon Sriracha
Kosher salt and freshly ground pepper
1 carrot, cut into matchsticks
1/4 red bell pepper, sliced
1 scallion, sliced
1/4 cup sweet Thai chili sauce
Directions
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Cook the rice vermicelli as the label directs; drain. Toss with 1 tablespoon vegetable oil, the rice vinegar, lime zest, Sriracha and a pinch of salt in a bowl. Whisk the lime juice with the remaining 2 tablespoons vegetable oil in a separate bowl; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with the lime oil; top with the noodles, carrot, bell pepper and scallion, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the sweet Thai chili sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.