Ingredients for Thai Inspired Stuffed Chicken Breast And Napa Slaw
- Boneless Skinless Chicken Breast Halves
- Cooked Jasmine Rice
- Shredded Coconut
- Green Onions
- Thai Basil
- Fresh Cilantro
- Thai Sweet Chili Sauce
- Limes, Juice And Zest Of
- 1/2 cup all-purpose flour
- Kosher Salt
- White Pepper
- 1/2 cup coconut milk
- Roasted Peanuts
- Panko Breadcrumbs
- White Sesame Seeds
- Black Sesame Seed
- English Cucumber
- Lime Wedge
- 1/4 cup chopped fresh cilantro
- Chunky Peanut Butter
- 2 tablespoons seasoned rice vinegar
- Lime, Juice Of
- Thai Chile
- Fresh Basil
- Napa Cabbage
- 1/2 cup shredded carrot
- Red Onion
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How to Make Thai Inspired Stuffed Chicken Breast And Napa Slaw
- Preheat oven to 350°F (175°C).
- **Prepare the Rice Filling:** In a large bowl, combine 1 cup cooked rice, 1/2 cup shredded coconut, 1/4 cup chopped green onion, 1/4 cup chopped fresh basil, 1/4 cup chopped fresh cilantro, 2 tablespoons Thai chili sauce, 1 tablespoon lime juice, and the zest of 1 lime.
- **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/4-inch thickness.
- **Stuff the Chicken:** Divide the rice mixture evenly among the chicken breasts. Place a portion of the rice mixture onto the center of each chicken breast. Wrap the chicken around the filling, securing with a wooden pick.
- **Prepare the Breadcrumbs:** In a shallow glass pie plate, whisk together 1/2 cup all-purpose flour, the zest of 1 lime, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- **Prepare the Coconut Milk Mixture:** In another shallow plate, whisk together 1/2 cup coconut milk and 2 tablespoons lime juice.
- **Prepare the Peanut Topping:** In a third shallow plate, combine 1/2 cup chopped peanuts, 1/2 cup panko breadcrumbs, 2 tablespoons black sesame seeds, and 2 tablespoons white sesame seeds.
- **Bread the Chicken:** Roll each chicken breast, one at a time, first in the flour mixture, then in the coconut milk mixture, and finally in the peanut mixture, ensuring it's well coated.
- **Bake the Chicken:** Arrange the chicken breasts, seam-side down, in a shallow baking pan. Bake for 30 minutes, or until the juices run clear.
- **Prepare the Slaw:** While the chicken is baking, prepare the slaw. In a large bowl, whisk together 3 tablespoons chunky peanut butter, 2 tablespoons seasoned rice vinegar, 2 tablespoons lime juice, 1 tablespoon Thai chili sauce, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh basil, 4 cups shredded Napa cabbage, 1/2 cup chopped cucumber, 1/2 cup shredded carrot, and 1/4 cup thinly sliced red onion.
- **Assemble and Serve:** Place the slaw on a serving platter. Remove the wooden picks from the chicken and add the chicken to the platter. Garnish with cucumber slices, lime wedges, and fresh cilantro. Refrigerate the slaw until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
98g
Fat
149g
Carbs
41g
