First Place Winner: Thai-Inspired Stuffed Chicken Breast And Slaw
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
48
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Jasmine Rice (cooked)1 cup
Cilantro Leaves (fresh)2 cups
All-Purpose Flour1 tsp
Kosher Salt1 tsp
Ground White Pepper1 cup
Roasted Peanut (chopped)3 cup
Panko (crumbs)3 cup
Chunky Peanut Butter1 cup
Seasoned Rice VinegarDirections:
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
2
Place chicken between 2 sheets of plastic wrap and pound to even thickness
3
Place equal amounts of rice mixture on each breast half
4
Wrap chicken around filling, securing with toothpicks
5
In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper
6
In another plate, mix coconut milk, and 2 tablespoons lime juice
7
In third plate, mix together peanuts, panko, black and white sesame seeds
8
Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well
9
In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven
10
Bake 30 minutes or until juices run clear
11
For slaw: In a large bowl mix together all ingredients and refrigerate
12
To plate: Place slaw on serving platter, removed picks from chicken and add chicken to plate
13
Garnish with cucumber, lime and cilantro